Stilton Blue PDO
Blue Stilton's distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes some nine to twelve weeks.
For cheese to use the name "Stilton", it must be made in one of the three counties of Derbyshire, Leicestershire and Nottinghamshire and use pasteurised local milk. Manufacturers of Stilton in these counties received protection under European Law as a protected designation of origin (PDO) in 1996. Stilton cheese cannot be made in Stilton village, which gave the cheese its name, because it is not in any of the three permitted counties.
Our stilton is coming from the Long Clawson diary. Leicestershire which story begun over a century ago. The diary has been multiple prize winner of various contests. Both their Blue Stilton PDO and Blue Shropshire PDO are famous all over the world. Their Stilton will be ready at around eight weeks old and is crumbly and creamy with a bold and expressive flavour. The perfect Stilton will have the tell-tale blue veins radiating from the centre and a distinctive tangy flavour.
- A rich fortified wine like Port
- With crackers
- On pasta or crumbled on salad
Ingredients: Pasteurised cow milk, salt, starter culture, vegetable rennet, Penicillium Roqueforti
Allergens: Cow’s milk