This is a beautiful whole wheel of Blue Stilton – 2.5kg in total.
Universally recognised as the King of Cheeses, this traditional English Blue Stilton is smooth and boasts an awesome full bodied flavour.
There are only six dairies that are allowed to make Stilton. In order to carry the name, the cheese must be made in the counties of Derbyshire, Leicestershire or Nottinghamshire from local milk which is pasteurized before it has been used.
It also must be made in the traditional cylindrical shape that gives Stilton the formation of its own crust or coat.
This awesome Christmas cheese selection is almost suitable for royalty or indeed the dining table of the most demanding of cheese loving homes.
This Cheese Gift Hamper contains the prerequisite classics of west country, artisan Cheddar and Cropwell Bishop Stilton to some classics of Christmas future such as the malty Swaledale Old Peculiar and the incredible Driftwood, made by the makers of Little Wallop.
Westcombe Cheddar – a large wedge of an essential: artisan cheddar
Cropwell Bishop Stilton – the ultimate Stilton; creamy, tasty and a Christmas essential
Driftwood – a goat’s cheese masterpiece from the geniuses at White Lake
Swaledale Old Peculiar – lovely semi-hard cheese with beer added
Langres AOC – bizarre look but incredible smooth Epoisses-like taste
Hello cheese fans, we have here the biggest selection of stilton online in the UK. We have partnered with a mass of retailers to bring you this selection to help you find the stilton you like.
Whether you are after:
– A scoop
We have them – as long as you want them with Stilton.
Stilton lovers who fancy a change should try this lovely lighter, crumblier and savoury blue cheese.
This is an awesome version of blue cheeses because its made with skimmed cow’s milk – and it is also lower in fat!
Dorset Blue Vinny cheese could once be found in nearly every farmhouse in the county. It was an ideal way of using the ‘left-over’ milk after the cream had been skimmed off for butter-making. As a result the cheese had a very low fat content which was typically very hard, dry and crumbly, with little or no blue.
The “blueing” was encouraged by a number of methods (in the old days!), for example dragging mouldy horse harnesses through the milk before adding the rennet, storing the cheese on damp hessian bags or even next to mouldy boots.
You may be relieved to know that we no longer resort to any of these methods but instead the blue is introduced by means of a blue mould solution.
The cheese originated from a process that’s hundereds of years old but was revived in the 80s by cheese maker Mike Davies.