- FlavourHerby and rich
- Type of MilkCow
- Vegetarian RennetYes
- 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's Vintage Port
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
- Typical Valuesper 100g
- Energy kJ1700
- Energy kcal410
- Of which saturates23.0
- Of which sugars0.1
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.
Finest English Stilton Baby
A whole 2.3kg of finest English Stilton - presented in a Paxton & Whitfield Baby Stilton Box.
Depending on the size of your gathering, you could cut your Baby Stilton in half and keep one half to serve at the table; scooping directly out of the Stilton for a theatrical cheese experience. And cut into the other half whenever you would like to enjoy a slice of Stilton on your cheeseboard or for cooking. As a rough guide, a Baby Stilton provides plenty of cheese for 20 servings and once opened, can be kept for 3-4 weeks providing it is wrapped well in wax paper or clingfilm.
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.Read More