Description

Britain s historic Blue cheese. To be called Blue Stilton the cheese must be made from local pasteurized milk in Derbyshire, Leicestershire or Nottinghamshire counties in England. Currently only six dairies are licensed to produce Stilton Cheese. Blue Stilton must be unpressed, allowed to form its own crust, and produced in the traditional cylindrical shape, and with blue veins extending from the center. Blue Stilton is aged for a minimum of nine weeks which creates a semi-soft creamy cheese that gets crumblier as it ages. With a milder flavor than both Gorgonzola and Roquefort, it is ideal in soups, salads and dips, dressings and sauces. Sweet wines pair particularly well with Stilton such as Port or a sweet sherry.