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

£6.75 per 250g
Pasteurised Traditional Rennet PDO Cow

Key Facts

  • CountryEngland
  • RegionNottinghamshire
  • AccreditationPDO
  • FlavourHerby and rich
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo

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. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

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


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

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1624
  • Energy kcal389
  • Fat31.4
  • Of which saturates19.4
  • Carbohydrates1.8
  • Of which sugars0.2
  • Protein25.5
  • Salt1.9
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


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 Stilton cheese has never been made in the village of Stilton, but was first sold here. 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.

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