White Stilton is Stilton made without the Penicillium roqueforti culture, so it never develops the blue veining that defines its famous sibling. It is a young cheese, sold at around four weeks, and is best understood as its own thing rather than as incomplete Blue Stilton.

Flavor Profile

White Stilton is crumbly, moist, and bright white with a fresh, mild, lightly acidic flavor and a clean milky sweetness. There is none of the savory funk of the blue version. Its neutrality makes it an excellent carrier, which is why it is so often sold blended with fruit such as cranberries, apricots, or lemon.

How to Serve

Serve at room temperature on a board, particularly the fruited versions which make attractive holiday offerings. Crumble it over salads, or serve it plain with fruit and honey. It does not melt well, tending to separate under heat.

Pairing Suggestions

Pair with a Sauvignon Blanc, a dry cider, or a light dessert wine. Serve with fresh berries, apricots, honey, and water biscuits.

Storage

Wrap in wax paper and refrigerate. As a young, moist cheese, consume within two weeks of cutting.