Stilton (Blue & White)

What is Stilton (Blue & White)?

An English cheese produced in Blue and White styles from pasteurised local cow’s milk. Blue Stilton is inoculated with Penicillium roqueforti, pierced during ageing to encourage veining, and matured for a minimum of 9 weeks. White Stilton contains no blue mould and is aged for about 4 weeks, giving a fresher and milder character. Both styles are cylinder-shaped with a rough, wrinkled natural rind.

Taste, aroma, and texture

Blue Stilton is rich, creamy, and slightly crumbly, with radial blue-green veining. Natural rind is crusty and rough. White Stilton is loose, moist, and crumbly, closer in feel to a young Lancashire. Both styles are cylindrical with a rough, wrinkled rind.

Earthy notes are strongly dominant: Penicillium roqueforti and natural cave-like cellaring. Animal and fruity notes are equally strong. Herbal and lactic notes are notable. No smoky character. White Stilton has a cleaner, more lactic, and mildly acidic bouquet.

How to enjoy it

• Crumbled over salads, soups, or roasted vegetables.
• Melted into sauces for pasta, steak, or potatoes.
• Used in savoury tarts, dips, or cheese spreads.

What pairs with Stilton (Blue & White)?

Classic serving companions from the Cheesepedia catalog.

• Traditional Alentejo Bread
• Local Black or Green Olives
• Intense Floral Honey
• Walnuts
• Oatcakes

Story and origin

The earliest written record of Stilton dates to 1722. The name derives from the village of Stilton in Cambridgeshire, where it was sold at coaching inns, although it was never made there and the village falls outside the three protected counties. Frances Pawlett of Leicestershire is traditionally credited with establishing the modern style in the 1720s. The Stilton Cheesemakers’ Association was formed in 1936. PDO status was granted in 1996.

Storage and serving

• Store in the fridge, wrapped in cheese paper.
• Air travel: suitable only for short trips if sealed and kept cold.