We craft this cheese carefully by hand, using methods that have changed little since the 17th Century. It is made using vegetarian rennet, and around 78 litres of fresh, local milk. To allow this Stilton to develop its unique flavour, we age it for up to 12 weeks.
When it comes to quality, our Classic Blue Stilton is hard to beat. Proof of this can be found in the awards it has won, and the 2,500 competitors it fought off to become Supreme Champion of the 2009 Nantwich International Cheese Show. More recently, in 2016, it was crowned Supreme Champion at the Great Yorkshire Show and in 2017 it was awarded the highest possible 3 stars in the Great Taste Awards.
How to store
Our Classic Blue Stilton should be stored in the fridge and brought up to room temperature before eating. Once opened, cover the cut surface of the cheese with cling film.
How to enjoy
Although our Classic Blue Stilton is mouthwatering in its own right, its distinctive flavour pairs delightfully with:
- Pudding wine
- Port
- Dry sherry
- Claret
- Walnuts
- Honey
- Pears
