Stilton is far and away the UK’s most popular blue cheese with over 1 million cheeses made per year which are exported all over the world. Stilton doesn’t just taste amazing but it’s crammed with goodness. It has a less aggressive flavour than many other blue cheeses and is less salty. Of course we adore it but we only sell one, Cropwell Bishop, because we think this is the very best of all (you can buy Cropwell Bishop Stilton by visiting here).
Here’s a list of facts and figures to tell you more about the ‘King of all Cheeses’:
* There are just 6 dairies in the world licensed to make Blue Stilton cheese
* Stilton is a “protected name” cheese (PDO) and by law can only be made in the three counties of Derbyshire, Leicestershire, Nottinghamshire
* It takes 136 pints milk (78 litres) to make one 17 lb (8kg) Stilton cheese
* Stilton takes its name from the village of the same name in Cambridgeshire where a pressed, cooked, cream cheese of that name was first made and sold. We are still unclear how it evolved into a semi hard unpressed blue vein cheese but our History of Stilton section sheds some light on its evolution
* More than 10% of output is exported to some 40 countries world-wide
* Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name
* White Stilton is also a protected name cheese and is made in a similar way to its blue cousin – except that no mould spores are added and the cheese is sold at about 4 weeks of age. It is a crumbly, creamy, open textured cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses.
Facts courtesy of the Stilton Cheesemakers Association