Stilton Jar 250g

Stilton Jar 250g

Rich & creamy premium blue Stilton crumbled into a collectable Paxton & Whitfield jar with a clarified butter seal.

£18.00 per unit
Pasteurised Vegetarian Rennet PDO Cow
PLU 945

Key Facts

  • CountryEngland
  • RegionNottinghamshire
  • AccreditationPDO
  • FlavourHerby and rich
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo
  • Weight250g
  • 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), Mould Cultures, Clarified Butter (Milk) 12%
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1700
  • Energy kcal410
  • Fat35.0
  • Of which saturates23.0
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein23.1
  • 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.

About

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. 19th and 20th Century texts suggested that Stilton Cheese was never made in the village of Stilton and that it simply got its name because it was there that the cheese was first sold. This gave rise to many theories, including that concerning a lady by the name of Frances Pawlett, a renowned cheesemaker from Wymondham, near Melton Mowbray in Leicestershire. It is said that in the 1740’s she supplied cheese to Cooper Thornhill, the landlord of the Bell Inn in the village of Stilton. These, we believe, were blue veined cheeses. Historical evidence has also been researched which suggests that a cream cheese was being made and sold in and around the village of Stilton possibly in the late 17th Century and certainly in the early 18th Century. Either way, it is clear that Stilton Cheese as we know it today was developed in the Melton Mowbray area.

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