Talk:Stilton cheese

message: Re assessed as the new C class - BulldozerD11 (talk) 19:13, 3 October 2008 (UTC)
thread_title: Assessment WP Derbyshire

message: Publunch loves Stilton.
maru dubshinki likes it too.
Nandesuka loves it, especially when served with Port wine.
BBC personality Frank Muir said (jokingly) that the way to see if a Stilton is properly ripe is to press one thumb against the cheese, and the other agains your eyeball- if the have the same feel, it's ripe.Saxophobia 10:30, 2 October 2006 (UTC)
thread_title:  Fans on Wikipedia 

message: Any explanation as to why these three counties were selected? It seems a strange choice, for the same reason it is remarked on as ironic in the article. --Random832 07:21, 28 May 2007 (UTC)
thread_title: PDO: Why?

message: In Season 4 Episode 4 of MasterChef, Gordon Ramsay said only *five* farms are allowed to make it - so it's not clear what the discrepancy is. TaoPhoenix (talk) 18:33, 20 June 2016 (UTC)
replies: text: You seem to be confusing farm and dairy. Any number of farms can contribute milk to the making of Stilton but currently only six dairies (plus one for White) produce it. http://www.stiltoncheese.co.uk/the_stilton_producers More dairies could make it if they were within the permitted area of Derbyshire, Leicestershire (potentially also Rutland) and Nottinghamshire. Nedrutland (talk) 19:05, 20 June 2016 (UTC)
thread_title: PDO: Number of Farms?

message: Chesterton was either an idiot, or never visited Stilton.  The village is not in the Fenland, but on the Limestone hills. Brunnian (talk) 22:23, 8 August 2008 (UTC)
thread_title: Chesterton

message: For all the interesting information contained in this article, there seems to be no reference to its taste (apart form the fact that it should have 'a taste profile of stilton').  Surely this king of cheeses deserves a few words describing its effect on the palate and the nose.  How would we describe it without crossing into POV... rich, tasty, strong flavour, pungent, distinctive, eye-watering, tramps underpants?  It could also be worth mentioning that it is an acquired taste and that while widely enjoyed in the UK, in the Far East this type of cheese is considered about as absurdly disgusting as food can get.  Traveller palm (talk) 16:40, 17 March 2009 (UTC)
replies: text: I don't think it is possible to describe the taste (of this wonderful cheese) in an encyclopaedic manner unless it is in the form of a cited quotation. --TimTay (talk) 16:53, 17 March 2009 (UTC)
replies: text: I don't see why not.  I accept that this should be carried out with caution, but have a look at some of the pages for other cheeses.  I just did a random trawl through some of my favourites in the list of French cheeses and most of them make some attempt to describe taste and/or aroma.  How about Stilton is considered quite a delicacy to many, with a crumbly texture and slightly salty taste and a much stonger flavour than most other British cheeses.  It's blue veins also give it a distinctive mouldy smell which can be quite off-putting to the uninitiated.  I appreciate this is potentially subjective so won't add it without refinement and popular consensus, but if other cheeses get a taste description then surely stilton deserves something.  Traveller palm (talk) 19:57, 17 March 2009 (UTC)
thread_title:  Flavour 

message: There seems to be no reference here as to whether these are actual requirements for a cheese sold as "stilton". The point which mentions blue veins surely cannot be true of white stilton.  —Preceding unsigned comment added by 88.110.134.132 (talk) 01:44, 29 November 2009 (UTC)
replies: text: Added the word Blue in front of the word Stilton's to correct the sentence. 9 June 2011.  — Preceding unsigned comment added by 92.22.180.87 (talk) 10:21, 9 June 2011 (UTC)
thread_title:  Characteristics

message: The article says that Thornhill discovered the cheese in 1730, but later in the same paragraph it says that in 1724 Daniel Defoe described Stilton cheese as 'famous'.  But 1724 is before 1730 and the cheese had not been discovered by Thornhill or named as 'Stilton' in 1724! 94.193.222.243 (talk) 16:06, 22 December 2010 (UTC)
replies: text: Not quite true, the article states that "traditional legend has it that in 1730 Thornhill discovered a distinctive blue cheese", the use of the word 'legend' strongly implying that this version of events isn't factually accurate but that many believe it. I've added a "however" to the statements about earlier literary mentions to emphasis this. Pyrope 14:40, 23 December 2010 (UTC)
thread_title: Chronological paradox

message: I've altered a sentence that stated that the rind is edible *because* it forms naturally (compared to the rind of other cheeses like Edam). Lots of things form naturally and are highly inedible (foxgloves, death cap mushrooms, etc). I've adjusted the text so that it says that the rind forms naturally *and* is edible, to avoid the implication  of causation. Macboff (talk) 19:20, 30 December 2011 (UTC)
replies: text: Precisely what does it mean that the rind forms "naturally" anyway?  I eat this cheese all the time, and the rind is orange because it has a strain of bacteria growing on it, while the blue veins are a strain of fungi.  I don't know what those strains are called, but it seems to me that they should be mentioned.  Also, I seriously doubt that either the rind or veins occur naturally in that they are probably added to the cheese intentionally.  At some point, the cheesemaker probably uses a brush to coat the rind with the appropriate culture.  — Preceding unsigned comment added by 24.38.185.65 (talk) 09:23, 30 March 2018 (UTC)
thread_title:  Rind 

message: The sentence "Thus any cheese produced in Stilton, the village in Cambridgeshire after which the cheese is named, would not be allowed to be called Stilton Cheese" gives the misleading impression that Stilton cheese is traditionally produced in Stilton. This is not the origin of the cheese - as the history section makes clear, the cheese is traditionally sold there but produced elsewhere. 
The article which is referenced here is from the Metro, a paper which (together with its sister publication the Daily Mail) consistently follows a politically-motivated agenda of portraying the European Union as interfering busybodies who constantly ban things - for example by publishing an article which plays on the general public's ignorance of the history of Stilton cheese to give the false impression that the EU is interfering with British cheese-making traditions. 
I suggest this sentence should be deleted on the grounds that it is irrelevant and misleading and cites an unreliable (politically biased) source - any objections?
HairyDan (talk) 19:36, 27 January 2012 (UTC)
replies: text: Yes, plenty. Where in that sentence does it say anything like what you are suggesting? The fact you mention is an anomaly in the usual run of PDO/PGI applications, wherein most protected foodstuffs with a locality-derived name are limited to production in that locality; think West Country Farmhouse Cheddar, traditional Cumberland sausage, Plymouth gin or Cornish pasty. It is therefore perfectly valid to explicitly highlight the fact that, even were a cheese produced in the town of Silton, no other cheese can use the name Stilton cheese. The political leanings of the extended Northcliffe group are merely your opinion, and although I am a long term Guardian reader and Private Eye subscriber I see nothing wrong with making the point in the way that it is presently phrased. Pyrope 04:44, 28 January 2012 (UTC)
thread_title:  Irrelevant EU-bashing 

message: there is a suggestion that the cheese dates from 1722 when the cheese was first made at Quenby Hall for Lady Beaumont which gave it its original name of "Lady Beaumont's Cheese". More reearch into this theory would be interesting as it would pre date what is currently written on wikipedia! anyone else heard of this theory? JMRH6 (talk) 23:31, 1 October 2012 (UTC)
thread_title:  History 

message: Bmcln1 made a reference in their edit summary to 'UK English.' I've never seen someone say something like that on Wikipedia. Is there a policy for which type of English to use depending on the subject of the article? I always assumed we used American English for everything. Isenta (talk) 15:54, 19 May 2017 (UTC)
replies: text: The policy is outlined at MOS:ENGVAR. Pyrope 16:38, 19 May 2017 (UTC)
replies: text: Great to know, thanks. Bmcln1 (talk) 17:17, 19 May 2017 (UTC)
replies: text: To be honest, I assumed you knew about it already! Mostly provided as a quick guide for Isenta and any other editors who happened upon this conversation. Pyrope 18:35, 19 May 2017 (UTC)
replies: text: I should keep notes of where these things are... Best, Brian Bmcln1 (talk) 09:04, 20 May 2017 (UTC)
thread_title: "UK English"

message: Why is Blue and White capitalised in the text? I understand that Stilton is a name, but blue and white?  Even when they don't appear as part of the "name" Stilton cheese, they are capitalised in the current text. --Treetear (talk) 13:41, 27 December 2018 (UTC)
thread_title:  Capitalisation of Blue, White? 

message: "Both have been granted the status of a protected designation of origin (PDO) by the European Commission, which requires that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called "Stilton"."
Is there still a PDO since Brexit? Is the Stilton cheese recognized as a PDO by the European Commission? is it written in the withdrawal agreement?
:Like everything else, it continues during the transition period until the end of this year. What happens after that is anyone’s guess as it depends on the negotiations between the uk government and the eu. Neiltonks (talk) 21:29, 19 August 2020 (UTC)
thread_title:  Brexit vs PDO by the European Commission 

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thread_title:  A Commons file used on this page or its Wikidata item has been nominated for deletion