Blue Stilton is England’s great blue cheese, one of only a handful of British cheeses with PDO protection. It may be made in just three counties, Derbyshire, Leicestershire, and Nottinghamshire, and only from pasteurised local milk following a strictly defined method.

Flavor Profile

Stilton is firm and slightly crumbly with blue-green veining radiating from the centre outward. The flavor is rich and complex: savory and tangy with a distinct nuttiness, a buttery depth, and a mellow finish that is less salty and less aggressive than Roquefort. Well-aged wheels develop a deeper, more mineral character.

How to Serve

The English tradition serves Stilton at Christmas with Port. Serve at room temperature on a board, crumble it over salads, or melt it into soups and sauces. Stilton and broccoli soup is a British classic.

Pairing Suggestions

Pair with vintage Port, the definitive match, or with a Sauternes or a barleywine. Serve with pears, celery, walnuts, oatcakes, and quince.

Storage

Wrap in wax paper or foil and refrigerate, separated from other cheeses. Keeps well for three weeks.