Stilton Key facts Produced within a very strict geographical area, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire by just six dairies, following traditional methods. Cropwell Bishop and Colston Bassett are two award-winning versions.

Named after the village on the Great North Road where it was sold to coach travellers, who spread its fame all over the country.

A whole Stilton is 9 inches high and 8 inches across (23 x 20 cm) with a crinkly brown rind. The habit of spooning the cheese out of the centre and then pouring port in to keep it moist still persists. In my opinion this ruins the flavour and texture of the cheese, which really ought to be firm and creamy white with a clean network of blue veins. It is far better to slice Stilton horizontally and to keep it wrapped, in the fridge.

At full maturity (six months) Stilton should be rich and mellow with a sharp, salty aftertaste. The young version, white Stilton, has not developed a mould and is mild and crumbly.

Related Recipes
Celery and Stilton au Gratin Serves 2

Celery and Stilton au Gratin

This excellent recipe is a treat for vegetarians and meat eaters, and features a totally successful culinary marriage: celery and Stilton, plus a few other ingredients besides.

Stilton Souffle Omelette Serves 1

Stilton Souffle Omelette

This recipe for one is a great way to jazz up a plain omelette, with Stilton adding plenty of flavour. And, if there are two people to feed, it can easily be doubled up.

Stilton Soup with Parmesan Croutons Serves 4-6

Stilton Soup with Parmesan Croutons

Not simply a recipe for leftover bits of Stilton, this one, but a delicious creamy soup that can enhance any dinner or supper party. Be careful not to boil the soup when re-heating.

Stilton Rarebit Serves 4 as a snack or 10 as a pre-dinner nibble

Stilton Rarebit

This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).




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