Stilton cheese

Stilton cheese comes in two varieties - blue, and the lesser-known white.

Long known as "The King of Cheese", blue Stilton is one a handful of British cheeses granted the status of a protected designation origin (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire, and made according to a strict code may be called Stilton. There are just six dairies licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011.

To be called Blue Stilton, a cheese must:

• be made only in the three counties from local milk which is pasteurized before use
• be made only in a traditional cylindrical shape
• be allowed to form its own crust or coat
• be un-pressed
• have delicate blue veins radiating from the center
• have a taste profile typical of Stilton

The original pioneer of Blue Stilton was Mr. Cooper Thornhill, owner of the Bell Inn on the Great North Road in the town of Stilton. In 1730, Mr. Thornhill discovered a distinctive blue cheese while visiting a small farm in rural Leicestershire. He fell in love with the cheese and forged a business arrangement that granted the Bell Inn exclusive marketing rights to Blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to the Inn. Since the main stagecoach routes from London to the North of England passed through the village of Stilton he was able to promote the sale of this cheese and the legend of Stilton rapidly spread far and wide.

White Stilton is, by itself, considered to be unfinished. It is usually blended with other materials, such as chocolate or dried fruits.