All of our cheeses are produced with vegetarian rennet. The only cheese which is currently not suitable for vegetarians is our vibrant Windsor Red, due to the colouring, although we are working hard to change this to a vegetarian recipe as soon as possible.

PDO stands for Protected Designation of Origin. This status is designed to protect the heritage of those extra special products like Blue Stilton and Champagne so that production remains within the original location to retain it’s authenticity. This is important to us as members of the SCMA (Stilton Cheese Makers Association) that the heritage and manufacturing methods are used and retained. The Stilton PDO was granted in 1996 and was the first British cheese to be granted this! This remains in place despite Brexit. The SCMA were formed in 1936 to protect the quality and origin of Stilton. In 1966, Stilton was granted legal protection via the CTM (Certificated Trademark) and is the only British cheese to receive such status. The PDO means that Stilton can ONLY be made in the 3 counties of Leicestershire, Nottinghamshire, and Derbyshire using milk from these same 3 counties – due to the unique land and pasture of this area, we believe it makes the best cheese!

Stilton is a living cheese; it certainly doesn’t like to be deprived of oxygen. In the home, you can simply wrap in tin foil or keep it in it’s original packaging. Stilton must always be refrigerated but is best eaten at room temperature. We always recommend removing Stilton from the packaging to allow the air to reignite those lovely mould spores and allow them to flourish for 30 minutes for the optimal eating experience.

Salt is used in all cheese making processes as it halts the starter culture (Lacto bacillus cultures) from breaking down lactose to lactic acid, it also aids the expulsion of whey from the curds. Salt also plays a part in the whole development and flavour of our cheeses.
The salt used to make Stilton (and any cheese) is Pure Dried Vacuum Salt – this is a more refined and pure form of table salt.

When the milk is in the vat at the start of the cheese making process, blue mould (penicillium roqueforti) is added. This sits within the cheese and when the cheese is skewered with stainless steel spikes, it allows air into the body of the cheese. The air awakens the blue mould spores which spring to life developing the lovely marbling effect of blue veins throughout the cheese – it almost looks like a map!

In order to call our fantastic historic cheese “Stilton”, it has to be pasteurised as laid out in the PDO. If it isn’t pasteurised, it just isn’t Stilton!

Blue Stilton should be rounded in flavour with lovely salty and savoury notes and a creamy texture. White Stilton, however, is produced without blue mould and is a relatively young cheese in comparison. Because of this, White Stilton is a great base for mixing with fruits to create cheesecakes, or placing on top of pasta or a salad for a fresh, zesty and creamy addition, similar to Feta.