Text c stilton

In the early 1900s, the Stilton makers joined forces to protect Stilton from being copied. They specified how it should be made and limited production to the English Midland counties of Nottinghamshire, Derbyshire and Leicestershire. Until the introduction of the European PDO system in 1997, it was the only British cheese protected by law.

The rind of good Stilton exudes wonderful aromas of cellars, stone walls and moulds. The perfect Stilton should be rich and creamy, not dry and crumbly, with a clean, lasting, tangy finish. It matures in 9 to 15 weeks and should not be sold too young, when it can be bitter and dry.

Tasting notes: well matured, rich, creamy, fills the mouth ... the blue is scattered like shattered porcelain ... spicy, creamy and rich in flavour.

1. How many cheeses are now on the market with ingredients?

2. What Flavor Added Cheeses are the best?

Text D

Speciality or Flavour Added Cheese (most are rindless or have the same rind as the orginal cheese)

Wensleydale with Cranberries, Tiskey Meadow, Cheddar with Chives

Some of Britain's traditional cheeses, like Sage Derby, contained added flavours. Made by blending various ingredients with familiar hard or semi-soft cheeses like Cheddar, Wensleydale or Double Gloucester, this style has taken on a new look in the last five years. Over 80 cheeses are now on the market, with ingredients that range from the sublime to the bizarre. Typically they contain garlic, herbs, spices, dried fruit, ginger, pickle or nuts. They have proved very popular and tend to be served in place of a dessert.

The best are those that mix the flavouring in with the fresh curd so they mature together.

Those made by breaking up an immature cheese, mixing in the ingredients and then repressing it can be mushy in texture and more closely resemble a processed cheese.

Cooking: The texture lends itself to grilling or melting in sauces. However, the strong character of the added ingredients means they should be used carefully and sparingly.

3. Open the brackets putting the necessary preposition

1. What makes these cheeses different … most … those made small farms … the rest … Europe is that the majority are made … one farm only.

2. The blue would have existed naturally … the walls … floors … the cellar.

3. Those wrapped … foil, which prevents the rind … drying … cracking.

4. The third style is made … the same way as the soft white rinded cheeses.

5. The rind … good Stilton exudes wonderful aromas … cellars.

6. They have proved very popular … tend to be served … place … a desert.

7. It was only British cheese protected … law.

8. It matures … 9 … 15 weeks.

9. This is achieved … piercing each cheese … plastic or stainless steel rods.

10. To encourage the spread … the blue mould it is necessary to allow air … the interior … the cheese.

4. Match the words with their definitions

rennet	a) keep or put down or under
tang	b) preparation used in curdling milk for making cheese
coagulate	c) sharp taste or flavour
musty	(of liquids) change to thick and solid state
exude	smelling or tasting mouldy
sublime	(of drops of liquid) come or pass out slowly
mush	of the greatest and highest sort
resemble	thick mixture and mass
immature	be like, be similar to
repress	not yet fully developed

5. Finish the sentences using the text

1. In the early 1900s, the Stilton makers joined forces to protect Stilton …

2. There are three main styles of …

3. Until the introduction of the European PDO system in 1997, it was …

4. The third style is made the same way as the soft …

5. To encourage the spread of the blue mould it is necessary …

6. They include some 55 sheep's milk cheeses, 70 goat's milk cheeses and even …

7. Over 200 are unpasteurised, 90% are made with vegetarian rennet, and …

8. Many of the old British cheeses would, in the past, have developed …

9. Usually eaten young, at about three months old, it can be matured …

10. The blue mould would have existed naturally in the walls and floors of the cellar or …

5. Find in the text passages describing characteristics of the modern hard cheeses

6. Summarize the text

Use the following beginnings:

The text reports on …

The text touches upon …

It is reported that ...

VIII

What makes a perfect Cheeseboard?