The blend minimums are: cow milk 50%, goat milk 30% and sheep milk 10% In general the cows’ milk provides the flavor and acidity while the goats’ milk provides the slightly tart flavor and the whiter color and the sheep milk adds the richness and buttery consistency due to its higher fat content. However the following minimum guidelines are strictly adhered to by the producing dairies. The combination of these three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep.
Iberico is made with a blend of pasteurized milk from cows, goats and sheep.
It is a crumbly, creamy, open textures cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses. White Stilton is also a protected name cheese and is made in a similar way to its blue cousin – except that no mould spores are added and the cheese would be sold at about 4 weeks of age. More than 10% of output is exported to some 40 countries world-wide. It takes 136 pints milk (78 litres) to make one 17 lb (8kg) Stilton cheese. Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name. Over 1 million Stilton cheeses are made each year. Stilton takes its name from the village of the same name in Cambridgeshire although the cheese has never been made there. Stilton is a “protected name” cheese and by law can only be made in the three counties of Derbyshire, Leicestershire, Nottinghamshire. There are just 6 dairies in the world licensed to make Stilton cheese.
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