Susanna Ives, author of Wicked Little Secrets, provides us with two different sets of instructions for making Stilton cheese, one from the Regency and another from the early Victorian period. This quintessentially English cheese now enjoys protected status by the European Commission based on its location of origin. But before the twentieth century, Stilton was made at many farms across much of England, certainly in the north. Once you have read these instructions for Stilton, would you make some yourself, or might you have one or more of your characters make it in an upcoming novel?
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