Blue Cheese

These cheeses range between hard and soft, mild and strong, but always have distinct blue or green veins running through them. The veins are a type of penicillin and are usually introduced by hand into the interior of the cheese with the use of a metal spike.
160 - Stilton Cutting

Stilton

A truly exceptional example of one of England’s most famous cheeses, with a herby tang and rich creaminess.

There has always been a degree of uncertainty about the evolution of Stilton Cheese, but thanks to extensive research we now have a clearer knowledge of the origins and how Stilton Cheese evolved. Texts from the 19th and 20th Century suggest that Stilton cheese had never been made in the village of Stilton, instead it got its name as that’s where it was first sold. One theory is that a lady called Frances Pawlett, a renowned cheesemaker from Wymondham, near Melton Mowbray in Leicestershire supplied blue veined cheese to Cooper Thornhill, the landlord of the Bell Inn in the village of Stilton in the 1740s. There has also been evidence to suggest that a harder, creamy cheese was being made and sold in and around the village of Stilton during the 17th and 18th centuries. Either way, it is clear that the origins of Stilton can be traced back to the Melton Mowbray area.

Such was the popularity of Stilton that others in the area started to produce cheeses similar in style and in 1910, the producers had the foresight to lay down methods to protect where the cheese could be made and its nature. The controls still exist today in the form of a Protected Designation of Origin (PDO). Amongst other things, this PDO specifies that the cheese has to be made with pasteurised milk within the counties of Nottinghamshire, Leicestershire and Derbyshire. Paxton & Whitfield Stilton is made by Cropwell Bishop in Nottinghamshire and comprises cheeses that have been graded and chosen to meet the flavour and texture profiles specified by us.

The milk used to make Stilton is a blend of morning and evening milk to which starter culture, rennet and blue mould culture is added. Once curds have formed, the whey is drained and the curds are hand ladled from the vat to the 'table' where they settle overnight. The following day, the curds are milled, salted and transferred by hand into cylindrical moulds. After a week when the cheeses have started to develop, they are taken out of the moulds and the rind is smoothed down. They remain in the ripening room for a further 4 weeks before they are pierced with stainless steel needles to encourage air to reach the interior of the cheese to spread the growth of the characteristic blue veining. Paxton & Whitfield cheese is then matured to approximately twelve weeks before making its way to our shops to be sold.


A young Stilton has a crumbly texture, high acidity and a soapy taste. As it matures, the texture becomes creamier and the flavour more mellow, with a buttery richness that melts in the mouth. Stilton in prime condition has a grey, wrinkly crust and the inside should be creamy yellow with an even spread of blue-green veins. The strength of the flavour should not be overpowering, but have a pleasant, herby tang.

Cropwell Bishop Stilton achieved super gold in the 2013 World Cheese Awards.


PLU: 160
£6.50
per 250g

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Pasteurised
  • Vegetarian No
  • Region Nottinghamshire
  • Organic No
  • Flavour Herby and rich
  • Accreditation PDO
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkPaxton's Vintage Port, Monbazillac

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
  • AllergensContains Milk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1624 kJ
  • Energy kcal389 kcal
  • Fat31.4 g
  •      of which saturates 19.4 g
  • Carbohydrates1.8 g
  •      of which sugars 0.2 g
  • Protein25.5 g
  • Salt1.9 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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