Stilton ... Britain's Historic Blue Cheese, and some recipes

The history of Stilton can be traced back to the early 18th century and although it is clear that the recipe used has changed quite dramatically over the years it remains one of the world’s best known and much loved cheeses. Since 1996, Stilton has borne European Protected Designation of Origin (PDO) status. This means that it can only be made in Derbyshire, Nottinghamshire and Leicestershire, and producers have to follow traditional recipes that have been around for generations.

Stilton is a creamy, strong-flavoured British blue cheese. Read more and find out how to buy the very best stilton, plus how to store, cook and serve it.

What is stilton? 

A true glory of British cheese-making that has much controversy about its origins, how it’s made, where it’s made and how it’s best eaten. 

Stilton is a large, tall round of lightly pressed cheese with a rugged grey crust; its creamy to golden-yellow body is tangled with savoury blue-green veins. Originally made with unpasteurised milk, most stiltons are now made with pasteurised and the difference on the palate is marked.

How to cook stilton 

Adding a crumble of stilton at the last minute to a sauce or onto pasta or a baked potato can be interesting but take care not to heat stilton too much, as warmth increases the cheese’s inherent bitterness and changes the flavour.

The savouriness of stilton makes a great addition in small cubes to a salad and it makes for a great pairing with sweeter stone fruits. It is very amenable to combining with butter, which softens its salty savouriness. A dribble of fine, clear, floral honey onto stilton is a simple but effective accompaniment. The classic way to eat stilton, of course, is with a glass of port, although other dessert wines such as Tokaji, or Satuternes also pair very well. 

How to store stilton 

Stilton should be kept cool, with any cut surface protected from the air. 

Where to buy stilton 

Stilton is available year round, usually in pre-cut portions but plenty of speciality cheese stores and counters still buy the whole barrel and slice it to order. 

Choose the best stilton 

Stilton cheese, the full-sized one, takes three months to mature to perfection. Those made with rich autumn milk are thought best, hence why stilton is so featured at Christmas time.

A perfect cheese is neither white and chalky, meaning it’s immature; nor yellow and oily, nor with a sharp nose, both of which mean it’s over ripe.

Most stiltons available are pasteurised but a cheese called stichelton is made the same way with unpasteurised milk; try it if you see it and decide which you prefer.

Above information/read more here and here

Some recipes that feature Stilton

Stilton bites, a crisp and refreshing canapé, low carb and gluten free - here

Broccoli and Stilton soup, with a pinch of nutmeg and Stilton croûtons - here

Baked Salmon Steaks with garlic, shredded cabbage and Stilton - see here

Can I offer you a Stilton Bite, see recipe details here

You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan