Stilton cheese

Stilton cheese
source
Name	Stilton
Country	United Kingdom
Region	Derbyshire, Leicestershire, Nottinghamshire
Source	Cow's milk
Texture	Creamy, crumbly
Aging	Minimum 9 weeks
Certification	Protected Designation of Origin

Stilton cheese is a celebrated English blue cheese with a rich history and distinctive character. It holds a Protected Designation of Origin (PDO), meaning only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and meeting strict criteria can bear the name. Renowned for its creamy yet crumbly texture and complex, piquant flavor derived from blue mould, it is often considered the "King of English Cheeses."

History

The cheese's name originates from the village of Stilton in Cambridgeshire, which was a major coaching stop on the Great North Road during the 18th century. Here, a local innkeeper named Cooper Thornhill is credited with popularizing the cheese supplied from Leicestershire dairies. Historical records, including those by Daniel Defoe in his Tour, mention its sale. The first known written recipe appeared in William Marshall's *The Rural Economy of the Midland Counties* in 1790. The Stilton Cheese Makers' Association was formed in the 20th century to protect its standards, culminating in the award of its PDO status in 1996.

Production

Authentic production follows a legally defined process using locally sourced pasteurized cow's milk. The curds are allowed to drain under their own weight, not pressed, which contributes to the cheese's characteristic flaky texture. After milling and salting, the cheese is pierced with stainless steel needles to introduce air channels, allowing the Penicillium roqueforti mould to develop into the iconic blue veins. The cheeses are then aged for a minimum of nine weeks in regulated conditions, during which they are regularly turned and monitored by skilled affineurs. All dairies producing the cheese are subject to audit by the Stilton Cheesemakers' Association.

Characteristics

A whole Stilton is cylindrical, with a natural rind that may show signs of mould growth. Its interior is ivory to golden in colour, richly marbled with well-distributed blue-green veins. The texture is firm yet creamy and becomes delightfully crumbly when cut. The flavour profile is robust and complex, featuring a balanced combination of rich, buttery notes and a distinctive, tangy sharpness from the blue mould, without being overly salty. Its aroma is earthy and pungent, indicative of its maturation.

Varieties

There are two main varieties of the cheese protected under the PDO. The most common is the celebrated **Blue Stilton**. The other is **White Stilton**, which is made in a similar manner but is not injected with mould spores and is aged for a much shorter period, typically around four weeks. White Stilton is a crumbly, moist, and mild cheese, often used as a base for blended products containing fruits like apricot or ginger. It is sometimes referred to as a "dessert cheese."

Legal status and protection

Since 1996, the name "Stilton" has been protected under European Union law as a Protected Designation of Origin (PDO), a status upheld in UK law post-Brexit. This legal framework stipulates that the cheese can only be made in the three designated counties of Derbyshire, Leicestershire, and Nottinghamshire using the prescribed method. Only six dairies are licensed producers, and the Stilton Cheesemakers' Association acts as the governing body, enforcing the code of practice and defending the trademark against imitation, much like the protection afforded to Roquefort or Parmigiano-Reggiano.

Uses

Stilton is a versatile cheese prized in gastronomy. It is traditionally served as a dessert cheese at the end of a meal, often accompanied by port wine or a rich red wine like Bordeaux. It is a classic component of the British cheese board and is famously used in recipes such as Stilton soup and as a filling for beef Wellington. It also features prominently in salads, particularly with pear and walnut, and is a popular topping for steaks and burgers in pub cuisine. During the Christmas period, it is a staple of festive fare in the United Kingdom.

Category:English cheeses Category:Blue cheeses Category:Protected Designation of Origin products