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Whole Stilton Cheese

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

£150.00 per unit
Pasteurised Traditional Rennet PDO Cow
PLU 303

Key Facts

  • CountryEngland
  • RegionNottinghamshire
  • AccreditationPDO
  • FlavourHerby and rich
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight7.5kg
  • Weight TypeMin

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 kJ1698
  • Energy kcal410
  • Fat35.0
  • Of which saturates23.0
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein23.7
  • Salt2
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.

Buy a Whole Stilton Cheese

A whole Paxton & Whitfield finest English Stilton Cheese - approximately 7.5kg 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.

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