STILTON CHEESE.

Waikato Times, Volume XXI, Issue 1770, 8 November 1883, Page 4

STILTON CHEESE.

' Thb way In which Stilton chct.sc became '^bequivQ £pmi,liir is exceedingly curious. •rTStilton ' i-i the n'aihe"of a village in Huntingdonshire, mar to which ini-tii'-ily ran ' the gica.t' north load fiom London 10 Tu.the early pait of the H'lilgc h'cclflbt.iitc«l w a} side inn, called The ft'dll, "kept by a well-known host Wfimed Cvwper Thornhill. Cow pc» TiiomhiU \\Mb a man of cun-nlei'AMe influence lunl of gentlemanly manners, who, in addition to .being an innkeeper, was an extensne coin factor. Jft 1 was the beau ideal of .1 cherry. jolly intelligent," and i expectable publiuin—specimens of which weic not unfre(|iiently met with in the old posting .in. l sMg<- .,, coaching d'iys. On this account, ho wis , greatly, respected by his guests, and was c died upon to preside at the table, d'hote. The populauty of the • landlord gave inu cased attt.ution to the •'inn. About this tune it happened that '"a Mrs Pawlett, of Wymonrth.un, near ', Melton, had succeeded in piodiiting ' Cheese of retnaiUable quality, \eiy pnpenor to anything liitliei to known m ''tlie nay of cheese. Cow per Thornhill, wlio had fiieiuK in tlie neighl)ouiliood, visited the locality, when this cheese was biought under Ins notice, lieing stvuclt with the uclmcss of its quality and ilivour, lie. took some of it to Stilton, and intiodnce.l it to hi& ciibtonicis. These included lr.-.ny of the nobihtj and gentrj', who, m day^ when lailw.^t, weio unknow n, u-ed to " po^t " then )onrne\">, and were wont to dine at Thmiiliill's cosy hostehy. Among the guests wcie many comnicic'ul tia\ elicit, »\ ho, with the'"uppei ten,"' wcic debiihted with the w-ondiou^ lla\our of then lmst\ yew cheese, ami who spiu'd it^ fame f.u and wide. To Mich .in < \ti nt wastliis earned that it was no unusual tl.nm to hear, seou's of milts a\\.i\ lioui Stilton, the inquiry, " Have >ou b-cn to Stilton lately .mil had a iastc of Tho'iihills cheese ?'' Kindm^ that the chei'-e became .so f popi:!.n, (low pel Thoinl.ill (u tcred into a f)!iLi,'LL witn Mi-^ I'.iwli tt, by whith h' 1 M.f.n-d .m imlumsc i:,'.t to be ieL;ulaiK Mi|ip:i(d w.th it, at the bame time keepin-: ilu* p' 1 "i il^ m.iuu f.ictme ii piotoiiml H-uet. lisllrs wj\ jNlis P.iwlelts chi.-e no' onl.> In >. line imniLi^eh piyul.ii, but i< tin tune received ti.e nani" ot • Stilton (Juiti, in hia hi-toiy ol hciti.-.t( i^nni, \) - " Although 'thii ton. iti,\ 1... aii|i.ned no Ji.ition.iltamc liko Cli^lhk ami (Jlou eeslei.sluie, tor th • excillei-ce ot it, cheese, it stands, ne\c'theV , lioMi .'s legauK its .m.|ichoi <[ii<hty nd the highest pi iuu, the iiu->L m th< ! ln-.doni - p^haps in the woild M.un el its bet dailies ictu'i (i|".ii p. ic< > with the li ghi i qualities ot tliose di->tint 'Jin-. nnl\ puth it upon an iqu.'lit, Isul it I- is 1 this eoimtiy tint H.e iuih Kn-lwh i'aimeMii, called Stilion el'.e" .-, wa- In -I made, and ci.itnau j to be a ->tainh'd ill title vi p'od'Kt.nn J'ln,jai iaundiK licaey in to bo toii.ul it tin t>bl. ot the highest i ink-, and win i ot 'Jwj 1 c t (|U.ihty and in tne liij,!.t>t i>'< ot l» l lection, iiidt'pi'iiduit otits t i|inilcnli h, ltpio bal)l\ tontainr, th J<u -t < 'i.i" i.hatu.'i ol Jiiitiimu,iLL.l .i.m' aillMt'i 1 lilep.ualion of food. — Chihtv. <■ hioiii ie.