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.
232 - Stilton Waxed Mini

Stilton Waxed Mini

Paxton & Whitfields finest Stilton - miniature in size and wax covered.

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.
19th and 20th Century texts suggested that Stilton Cheese was never made in the village of Stilton and that it simply got its name because it was there that the cheese was first sold. This gave rise to many theories, including that concerning a lady by the name of Frances Pawlett, a renowned cheesemaker from Wymondham, near Melton Mowbray in Leicestershire. It is said that in the 1740’s she supplied cheese to Cooper Thornhill, the landlord of the Bell Inn in the village of Stilton. These, we believe, were blue veined cheeses.

Historical evidence has also been researched which suggests 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. Either way, it is clear that Stilton Cheese as we know it today was developed in the Melton Mowbray area.

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 over night. 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 it gets sold from the shops.
Our miniature cheeses are cut from this Stilton, before being wrapped in a film and then coated in wax to maintain the quality of the cheese for longer.

A young Stilton such as can commonly be found in supermarkets has a crumbly texture and high acidity. It is commonly thought to have a soapy taste. As it matures, however, 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.

The Paxton & Whitfield wax Stilton is perfect for your cheese board or deliciously eaten on its own with crackers and Vintage Port.

PLU: 232
per cheese

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Pasteurised
  • Vegetarian Yes
  • Region Nottinghamshire
  • Organic No
  • Flavour Herby and rich
  • Accreditation PDO
  • Weight 225g

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

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


  • IngredientsCheese (Cows' Milk).
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1698 kJ
  • Energy kcal410 kcal
  • Fat35.0 g
  •      of which saturates 23.0 g
  • Carbohydrates0.1 g
  •      of which sugars 0.1 g
  • Protein23.7 g
  • Salt2.0 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

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