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.
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.
History Of Stilton Cheese
Blue Stilton cheese has well over three hundred years of tradition flowing through its veins. The cheese has a PDO – Protected Designation of Origin – status (awarded in 1996) which means the king of cheeses can only be made in Nottinghamshire, Leicestershire or Derbyshire.
Cropwell Bishop Creamery
Cropwell Bishop Creamery is independently owned company in the Vale of Belvoir near the Nottinghamshire / Leicestershire border in England.
The Creamery is sewn into the fabric village life. Many employees live locally and there are several members of staff who have been with the Creamery for over 25 years.
All cheeses are still made using traditional methods. Each year Cropwell Bishop Blue Stilton, Organic Blue Stilton and Blue Shropshire cheeses bring home many top prizes.
Cropwell Bishop Stilton
This is simply the best Stilton in the world – No exceptions!”
This has a wonderfully creamy Stilton that is beautifully presented which makes it one of the best presents available to any lover of good cheese.
This cheese comes as 500g and is suitable for vegetarians.
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.