"We refer to Stilton as the old chap of cheeses with a very important place in cheese making history. Way back in time, in 1730 there was a village called Stilton (there still is) where a local inn-keeper discovered blue cheese at a local farm in the county of Leicestershire. The Inn was on the main coaching route from London to the North of England and the innkeeper sold this cheese to everyone passing through. Soon word spread about this new blue cheese and people travelled far and wide to buy it. Stilton from Stilton was born. Stilton is one of very few cheeses in England to carry a Protected Designation of Origin meaning it can only be called Stilton if its made to a certain recipe in only 3 counties of England. Leicestershire, Nottinghamshire and Derbyshire. Usually eaten at around 10 weeks old, this young cheese carries a mature, smooth and tangy flavour. Its pale complexion and blue veining makes it look older much beyond its 10 weeks.
Thank you Harriet the Historian for this very interesting lesson on Blue Stilton. Is there a test?
Pasteurised Cows Milk, Salt, Penicillium Roqueforti, Vegetarian Rennet, Starter Culture.
Contains: Cows Milk