Half Whole Stilton
Half a whole Stilton, a delicious blue cheese with a herby tang and rich creaminess.
- FlavourHerby and rich
- Type of MilkCow
- Vegetarian RennetNo
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, Monbazillac
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
- AllergensContains Milk
- Typical Valuesper 100g
- Energy kJ1624
- Energy kcal389
- Of which saturates19.4
- Of which sugars0.2
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 firstname.lastname@example.org.
Half of a whole Paxton & Whitfield finest English Stilton Cheese - approximately 3.5kg of our best-selling Stilton to enjoy.
Paxton & Whitfield Stilton is matured for approximately twelve weeks for a creamier, more mellow flavour. The texture is creamy and the flavour mellow, with a buttery richness that melts in the mouth. Specially-selected by our cheese buyers to meet our exacting flavour profile.
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 four 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.Read More