Shop products for Stilton 
Stilton enlivens salads and hors d’oeuvres and pairs well with sweet fruits, in addition to being a valuable ingredient in a great variety of main courses.
Stilton, a premier English blue cheese, has been produced in the midlands north of London since the early 18th century. This fine cheese is made today in very much the same way it has been since the methods were established in the 1700s. In 1936, The Stilton Cheese Makers Association was formed to maintain the standards and protect the Stilton trademark. This means that today the only cheeses that may carry the Stilton name are those made according to the original recipe, and only by authorized dairies in the counties of Leicestershire, Nottinghamshire, and Derbyshire. More than a million cheeses are produced each year by the seven creameries authorized to create this cheese.
Stilton is made from whole cows’ milk. In a time-honored production process, the milk is treated with a starter that combines Penicillium roqueforti and rennet. The curds that form are sliced to release the whey. A milling machine is then used to break the blocks of curd into walnut-sized chunks, which are placed in hoops to further drain the whey. The cheese is stored for aging, and its outside casing is periodically polished or buttered. As they age, Stiltons are cored with a cheese iron to promote air circulation and to encourage growth of the mould.
Varieties
Stilton is a protected designation of origin (PDO) cheese. It is the only British cheese graced by its own certification trademark.
Preparation, uses, and tips
Stilton is an excellent table cheese, appropriate for snacks, cooking, and fine cheese plates. It enlivens salads, hors d’oeuvres, and fruit dishes. For dishes that require a melting cheese, like pasta, quiche, pizza, stuffed mushrooms, mashed potatoes, rice dishes (especially those with sage and walnuts), cheese scones, grilled sandwiches, and French bread, the distinctive flavour of Stilton is a great choice. It complements a range of soups, sauces, and meat and vegetable dishes as well. It also adapts nicely to regional dishes such as quesadillas and tenderloin with Cajun seasonings.
