Stilton bleu

1. History

Blue Stilton gets its name from the town of Stilton in Huntingdonshire, though it has never been made there. In the early 18th century, Cooper Thornhill, owner of the Bell Inn, discovered this blue cheese from farmer Frances Pawlett near Melton Mowbray and acquired rights to sell it. Popularized along trade routes, it was noted by Daniel Defoe in 1724 as a famous cheese, then called English Parmesan.

2. Physical characteristics

Blue Stilton is made from pasteurized cow's milk, formed into cylindrical wheels of 4-5 kg. Its paste is creamy and moist, veined with blue from Penicillium roqueforti. Matured for at least 12 weeks, it has a rough natural rind.

3. Taste profile

In the mouth, Stilton delivers a buttery, creamy texture with remarkable length. Its flavor is piquant, rich, and salty, balanced by nutty and spicy notes. Traditionally, Port is poured into its center to enhance the aromas.

4. Production zone and period

Produced only in the English counties of Derbyshire, Leicestershire, and Nottinghamshire by five to seven authorized producers. Milk comes from cows grazing rich grass in these areas. Available year-round, it's especially prized during holiday seasons.

5. Certification

Blue Stilton has held Protected Designation of Origin (PDO) status since 1936, regulated by the English cheesemakers' association for authenticity. It is the only British cheese protected this way. Strict rules cover production area and methods.