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Stilton Baby

Usually only available at Christmas, these impressive cheeses are being specially hand-made in a limited edition to celebrate The Queen's Platinum Jubilee. Pre-order yours now, for delivery between 23rd May- 7th June 2022. 

£67.50 per unit
Pasteurised Vegetarian Rennet PDO Cow

Key Facts

  • CountryEngland
  • RegionNottinghamshire
  • AccreditationPDO
  • FlavourHerby and rich
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo
  • Weight2.3kg
  • 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

Nutrition

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

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1700
  • 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 Baby

To celebrate The Queen's Platinum Jubilee, we are releasing a limited number of Baby Stiltons. These remarkable cheeses will only be available for delivery between 23rd May- 7th June 2022. 

A whole 2.3kg of finest English Paxton & Whitfield Stilton!

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.

December 2021: "The baby Stilton was just the perfect size for our large family. It was creamy and utterly delicious! Went down a storm and was added to soups in mid January-still flavoursome. Will order for next year!"

Such was the popularity of Stilton that others in the area started to produce cheeses similar in style and in1910, the producers had the foresight to lay down methods of production to protect where the cheese could be made and its nature. The controls still exist today in the form of a Protected Designation of Origin (PDO). Amongst other things, this PDO specifies that the cheese has to be made with pasteurised milk within the counties of Nottinghamshire, Leicestershire and Derbyshire.  Paxton & Whitfield Stilton is made by Cropwell Bishop in Nottinghamshire and comprises cheeses that have been graded and chosen to meet the flavour and texture profiles that we have put in place.

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 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 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.