Commentary
There has always been a degree of uncertainty about the evolution of Stilton Cheese, but thanks to extensive research done by a number of people we now have a clearer knowledge of the origins of Stilton Cheese and how the cheese evolved. 19th and 20th Century texts had suggested that Stilton cheese was never made in the village of Stilton and that it simply got its name because it was from there that the cheese was first sold. This gave rise to many theories about how it originated, including that of Elizabeth Scarbrow, the housekeeper at Quenby Hall near Leicester who saw a cheese being made which was then known as ‘Lady Beaumont’s Cheese’. Elizabeth learnt how to make it and sold it as far afield as The Bell Inn in the village of Stilton, a Coaching Inn on the Great North road some 30 miles away. That version of history has now been corrected, and it is now known that the village of Stilton gave its name to cheese made there in the village and to the Stilton Cheese we know today. There is no doubt that a cream cheese was being made and sold in and around the village of Stilton possibly in the late 17th Century and certainly in the early 18th Century and was known as Stilton Cheese.
Product Detail
Type of Milk
Cow
Pasteurisation
Pasteurised
Vegetarian
No
Country
Product of England
Region
Nottinghamshire
Organic
No
Flavour
Herby and rich
Recommended Drink
Paxton's Vintage Port
Weight
250g
Recommended Partners
Confit Quince and AppleThe combination of quince and bitter sweet apples respects yet enhances the flavours of blue cheeses.
£3.99
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Oaties WalnutHandmade oatcakes, crammed with walnuts for a rich and earthy taste, texture and colour.
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Paxton Vintage PortExcellent fruit with good depth of flavour and substantial structure. Can be enjoyed for the next 10 years.
£29.95
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