Stilton Cheese

Stilton is a protected English cheese produced in blue and white varieties, best known for its blue-veined, semisoft style.

Stilton is a protected English cheese produced in blue and white varieties, best known for its blue-veined, semisoft style. Under protected designation rules, authentic Stilton may only be made in Derbyshire, Leicestershire, and Nottinghamshire, using pasteurised local milk. It is traditionally associated with the village of Stilton, which gave the cheese its name but is not permitted to produce it.

History

Stilton is traditionally linked to the village of Stilton, where the cheese was sold rather than made. Historical accounts place its rise to fame in the 18th century, when it became known as an English specialty sold to travellers.

Production and regulation

Authentic Stilton is protected by designation rules that limit production to Derbyshire, Leicestershire, and Nottinghamshire. The cheese must be made with pasteurised milk and follow traditional methods to use the Stilton name.

Varieties and characteristics

Stilton comes in two recognized varieties: blue and white. Blue Stilton has a creamy, semisoft body with blue-green veining, while White Stilton lacks the veining and is milder in flavour.

Culinary use

Stilton is often served on its own or with accompaniments such as biscuits, fruit, or fortified wine. Its strong, salty, and savoury profile makes it a common cheese for cheeseboards and cooking.