Half Baby Stilton in Box

A Half Baby Stilton, attractively presented in a wooden box

£40.00 per unit
Pasteurised Vegetarian Rennet PDO Cow
PLU 168
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Bundle price: £61.00

Key Facts

  • CountryEngland
  • RegionNottinghamshire
  • AccreditationPDO
  • Flavourherby and creamy
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo
  • Weight1kg
  • Weight TypeNet

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 & Whitfield Vintage Port

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1698
  • Energy kcal410
  • Fat35.0
  • Of which saturates23.0
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein23.7
  • Salt2.0
Name & address of food supplier

Paxton & 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.

Finest English Stilton in a Paxton & Whitfield Wooden Gift Box

A centrepiece of cheese full of fun, scoop out the heart from this ring of Stilton at the table and enjoy a truly theatrical cheese experience. Paxton & Whitfield Stilton is made in Nottinghamshire and is specially selected to meet our exacting flavour and texture profiles. Once ripened, our Stilton is matured for an additional twelve weeks for a creamier, more mellow flavour with a buttery richness that melts in the mouth.

The milk used to make our 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. 

A famous partner for port. The jammy, black fruit flavours of Paxton's Vintage port are the perfect foil for our stilton's cream and spice.

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