Let’s explore what makes Stilton such a beloved British icon — from its fascinating history and protected origins to the science that gives it that unmistakable flavour.

A cheese of place — but not quite of place

Here’s the first thing you should know about Stilton: it’s named after a village that doesn’t make it.

Back in the 1700s, Stilton village in Cambridgeshire was a busy stop along the Great North Road. Travellers passing through the Bell Inn would stop for rest, beer, and — of course — cheese. This particular cheese, made by dairies in nearby Leicestershire, Derbyshire, and Nottinghamshire, was sold in Stilton’s inns and quickly became famous under the village’s name.

Fast forward a few centuries and the irony remains: the cheese is still called Stilton, but by law, it can only be made in those three neighbouring counties — not in Stilton itself.

In 1996, Stilton became one of Britain’s first cheeses to receive Protected Designation of Origin (PDO) status, meaning only cheeses made in those specific counties using traditional methods can wear the Stilton name. It’s a deliciously British mix of heritage, geography, and legal fuss — and it’s exactly what keeps Stilton authentic today.

The science behind the blue veins

Now for the fun part — the science that turns milk into magic.

Stilton starts with local cow’s milk (always pasteurised, by PDO law). Cheesemakers add starter cultures, rennet, and Penicillium roqueforti — the same blue mould used in Roquefort and Gorgonzola. This spore is what will eventually form Stilton’s iconic marbled veins.

After curds form and whey is drained, the curd is packed into cylindrical moulds — no pressing, just natural drainage. Once the cheese firms up, it’s turned daily to form its natural rind. About a week later, cheesemakers pierce it with long stainless steel needles, allowing air into the interior. Oxygen wakes up the dormant mould, which begins spreading through the curd in beautiful blue streaks.

Then comes patience.

Stilton matures for at least nine weeks, developing its complex network of flavour compounds. The enzymes produced by the mould break down fats and proteins, creating that buttery yet tangy taste — a dance of savoury, nutty, and subtly sweet notes.

By the time it’s ready, Stilton has a creamy ivory interior shot through with blue-green veins, and a natural rind that smells earthy, slightly yeasty, and wonderfully alive.

Texture, flavour, and what makes Stilton unique

Good Stilton hits a sweet spot between creaminess and crumble. Break a piece and you’ll see how it fractures into delicate flakes but still feels buttery to the touch.

Its flavour is bold but balanced: rich dairy depth followed by a gentle tang from the blue mould and a nutty finish that lingers long after the bite. Unlike some continental blues, Stilton isn’t overly salty or harsh. Instead, it’s mellow, elegant, and almost toffee-like when perfectly aged.

This harmony is the product of chemistry. The mould’s enzymes release amino acids (for savoury umami) and free fatty acids (for aroma). The result? A cheese that smells faintly of mushrooms and hay and tastes of cream, salt, and a little wildness.

If you think science can’t be delicious — try Stilton at room temperature and tell me otherwise.

Blue or white? The Stilton family explained

You might have seen “White Stilton” at your local cheese counter — and yes, it’s related. Sort of.

White Stilton is the same base curd, just without the blue mould. It’s mild, crumbly, and often used as a base for flavoured cheeses like apricot, cranberry, or ginger. It’s pleasant, but make no mistake: the royal version is the blue one.

Blue Stilton is the real deal — creamy, veined, and complex. It’s what cheesemongers revere and what cheeseboards dream about.

How to choose the best Stilton

A good wedge of Stilton tells you a lot before you even taste it.

• Appearance: Look for even blue veining radiating from the centre. The rind should be natural, beige-grey, and intact — not slimy or cracked.
• Texture: When gently pressed, it should give slightly, not crumble to dust. Inside, the paste should look dense and creamy, not chalky.
• Aroma: Expect a mild earthiness — mushrooms, butter, hay. If it smells overwhelmingly of ammonia, it’s past its prime.
• Flavour: A proper Stilton starts smooth and milky, then builds complexity with salt, tang, and umami.

Want the insider’s trick? Ask your cheesemonger for a taste from the middle of the wheel. That’s where the magic happens — rich, veined, and perfectly matured.

How to serve and store Stilton

Stilton is best served at room temperature. Take it out of the fridge at least 30 minutes before eating. The flavours will open up, and the texture will become luxuriously soft and creamy.

When you’ve finished (if that’s even possible), rewrap it loosely in parchment or wax paper — not plastic wrap. Stilton needs to breathe. Store it in the fridge’s vegetable drawer or cheese compartment, ideally inside a slightly open container to regulate humidity.

A wedge will last a few weeks, but try to eat it within ten days once opened. That’s when the balance between mould bloom and buttery interior is perfect.

The art of tasting Stilton

Here’s how to taste Stilton like a pro:

1. See: Notice the contrast between the ivory paste and blue marbling.
2. Smell: Lean in — earthy, nutty, and faintly fruity notes will meet you halfway.
3. Touch: Feel how the cheese yields but doesn’t collapse.
4. Taste: Start small. Let it melt on your tongue and notice the creamy sweetness giving way to a savoury tang.
5. Reflect: A good Stilton leaves a long, warm finish — like a hug from a friendly English pub fire.

Perfect pairings for Stilton

There’s a reason “port and Stilton” is practically a national institution. The sweet richness of port balances Stilton’s salt and tang beautifully. But the pairing possibilities go far beyond tradition.

Classic pairings

• Port wine: Ruby or tawny — both play beautifully with the blue mould’s tang.
• Sweet wines: Sauternes or Muscat for a luxurious dessert board.
• Fruits: Pears, apples, figs, or quince paste bring brightness and balance.
• Honey and walnuts: A drizzle of honey over a bite of Stilton is pure alchemy.
• Dark chocolate: The bitter-sweetness pairs remarkably well with the cheese’s creamy saltiness.

Non-alcoholic pairings

For a mindful pairing, try pear juice, apple cider, or even cold-brew tea. Their natural sweetness echoes port without the alcohol.

Cooking with Stilton

You don’t have to relegate this cheese to boards and crackers. Stilton transforms simple dishes into something decadent.

• Celery and Stilton soup: A British classic. The earthy celery loves the punch of blue cheese, and the result is a creamy, comforting bowl that feels fancy yet familiar.
• Stilton and pear salad: Toss rocket, pear slices, walnuts, and crumbled Stilton with a honey–mustard vinaigrette. It’s everything you want from a salad: fresh, crunchy, and just indulgent enough.
• Stilton-crusted steak: Melt Stilton with butter and cream for a quick pan sauce. Pour it over your favourite steak, and you’ll never look back.
• Blue cheese dressing: Blend Stilton with yoghurt, lemon juice, and garlic. It makes a gorgeous dip for vegetables or wings — creamy, sharp, and addictive.
• Stilton-stuffed mushrooms: Bake large mushrooms with Stilton, herbs, and breadcrumbs. The umami combination will make even non-blue fans swoon.

Hosting a Stilton tasting night

If you ever wanted an excuse for a cheese party, this is it.

Buy two or three Stiltons from different producers (Colston Bassett, Long Clawson, Cropwell Bishop — all excellent). Slice them into wedges, label them A, B, and C, and let your guests taste blind.

Offer accompaniments like sliced pear, honeycomb, and walnuts. Encourage everyone to describe what they taste — creamy? earthy? peppery? Then reveal which is which and note how age or texture affects flavour.

It’s educational, sensory, and just the right kind of nerdy.

Stilton on the cheeseboard

Stilton is the showstopper. It’s big, bold, and demands to sit centre stage.

When styling your board, start with your wedge of Stilton in the middle. Add soft cheese (like Brie or goat’s), a hard cheese (like aged Cheddar), and maybe a wild card (like a washed rind). Surround them with sliced pears, figs, honey, and crackers. Don’t forget the story card — “Stilton: England’s iconic blue, made only in Derbyshire, Leicestershire, and Nottinghamshire.”

It’s not just cheese. It’s theatre.

Cultural legends and curious trivia

Every great cheese has its lore, and Stilton is no exception.

• The village of Stilton itself is still barred from making Stilton cheese because it’s outside the PDO zone. The irony is practically Shakespearean.
• “Eau de Stilton” perfume really exists. It was released in 2006 as a promotional stunt — a cologne said to capture the cheese’s “earthy and fruity” aroma.
• George Orwell once wrote that Stilton was “the best cheese of its type in the world.”
• Stichelton is the raw-milk rebel — made in the traditional way before pasteurisation was mandated. It’s as close as you can get to historical Stilton, though it can’t legally use the name.

Cheese, science, rebellion — what’s not to love?

Common questions about Stilton

• Is the blue mould safe?: Yes! The mould in Stilton (Penicillium roqueforti) is entirely safe and actually beneficial. It’s carefully managed to produce flavour, not spoilage.
• Can Stilton be eaten during pregnancy? Stilton is made with pasteurised milk by law, which makes it safer than many soft or unpasteurised blues. However, it’s still classed as a mould-ripened cheese, so guidelines vary by country. When in doubt, heat it thoroughly in a cooked dish.
• Is Stilton vegetarian? Most commercial Stiltons use vegetarian rennet — but check the label to be sure.
• Is Stilton lactose-free? Not completely, but it’s lower in lactose than fresh cheeses thanks to fermentation and ageing.
• How long does it last once opened? About two weeks if wrapped properly. The flavour intensifies as it matures, so taste it along the way.

Why Stilton still matters today

In an age of endless novelty cheeses — truffle cheddar, pumpkin-spiced brie — Stilton remains gloriously, stubbornly itself.

It’s a triumph of tradition: made by hand, aged naturally, tied to its land and people. It connects us to an older way of eating — one where patience mattered, and flavour wasn’t rushed.

For cheesemakers, it’s a masterclass in microbial art. For the rest of us, it’s comfort food that feels regal.

And visually? That marbled blue on a dark slate board beside a drizzle of honey — it’s pure Pinterest gold.

Final thoughts

Stilton isn’t just a cheese — it’s a reminder that the simplest foods can have the deepest stories. From its accidental naming to its careful piercing for blue veins, every step in its creation celebrates the intersection of craft and curiosity.

So next time you’re at the cheese counter, pick up a wedge. Bring it to room temperature, pour a glass of something sweet, and take a moment to notice the balance — the creaminess, the tang, the warmth.

That’s not just flavour. That’s history, chemistry, and joy, all in one bite.

Love learning about cheese?

If this deep dive into Stilton got your taste buds tingling, you’ll love what’s coming next on Cheese Scientist.

Because cheese isn’t just food — it’s culture, chemistry, and pure happiness on a plate.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Stilton Blue Cheese: The Royal Blue of British Cheddarland appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index → 

What is Stilton?

Stilton cheese is a semi-soft, crumbly blue cheese, made from pasteurised cow’s milk. Its characteristic blue veins result from the introduction of the Penicillium roqueforti mould during the cheesemaking process.  

This unique cheese undergoes a minimum maturation period of three months, allowing its flavours to develop and mature. 

Nutrition fact sheet

Nutritional review for Stilton

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for Stilton. 

Lactose Intolerance

For those with lactose intolerance, the consumption of dairy products can be a concern. However, Stilton cheese is a potential option for lactose intolerant cheese lovers.  

During the cheesemaking process, most of the lactose in the milk is broken down by enzymes, reducing its lactose content significantly. Consequently, many lactose-intolerant individuals may tolerate Stilton cheese without adverse effects. 

Since lactose sensitivity can vary from one person to the next, we recommend a degree of caution if you’re trying this cheese for the first time. As always, our advice is to try a small portion, on a day that you will spend indoors. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content

Blue Stilton cheese is a rich source of dietary fat, contributing to its creamy texture and satisfying taste. The fat content typically varies between 35% to 40%.  

While high in fat, it’s essential to remember that not all fats are detrimental. Stilton cheese contains a good balance of saturated and unsaturated fats, including beneficial omega-3 fatty acids. 

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol Content

As is often the case with cheese, Stilton contains a moderate amount of cholesterol. However, research indicates that the cholesterol in cheese may not significantly impact blood cholesterol levels in most people.  

Hence, moderate consumption of Stilton cheese, as part of a balanced diet, is unlikely to pose a health concern for individuals with normal cholesterol levels. 

Protein Content

Stilton cheese is an excellent source of protein, an essential macronutrient responsible for various functions in the body.

The protein content in Stilton cheese hovers around 25%, making it a valuable option for individuals seeking to increase their protein intake. This is especially true for vegetarians or those with specific dietary requirements.

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

Safety in Pregnancy

Unfortunately, food safety authorities in Australia, the United Kingdom and the United States of American all agree that you should avoid Blue Stilton cheese during pregnancy.

The reason for that is that they have a high moisture content and low acidity. That combination provides the perfect environment for Listeria to proliferate.

Of course, if you’re unsure of what you can eat during pregnancy, you should consult your healthcare professional to get a personalised plan. You can read more about which cheeses you can eat when you’re pregnant by clicking here.  

Salt Content

Stilton cheese, like many other cheeses, contains salt, which enhances its flavour and acts as a preservative.

However, individuals on restricted sodium diets should consume Stilton cheese in moderation. The salt content varies between different brands and batches, so it’s advisable to check the packaging for specific information.

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium Content

Calcium is crucial for maintaining healthy bones and teeth, nerve transmission and muscle function. And the good news is that calcium is abundant in Stilton cheese.

Therefore, incorporating Stilton cheese into one’s diet can be a delicious way to bolster calcium intake, particularly for individuals who have difficulty consuming other calcium-rich foods. 

Conclusion

Stilton is more than just a sumptuous treat; it offers a range of valuable nutrients. Its low lactose content makes it an attractive choice for those with lactose intolerance. The balance of fats and cholesterol in the cheese can be part of a healthy diet when consumed in moderation.

Furthermore, the protein content makes it a nutritious option for various dietary needs.  However, individuals with sodium restrictions should be mindful of its salt content. Finally, the calcium abundance in Stilton cheese makes it an excellent addition to support bone health.

As with any food, moderation is key, but including Stilton cheese as part of a balanced diet can be both a gustatory delight and a nutritional boon.

What’s your favourite Stilton pairing? Let us know in the comments below.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Stilton: Official Nutrition Facts (Is Stilton Good For You?) appeared first on Cheese Scientist.

SEE ALSO: The reason why Stilton is not made with raw milk anymore →

What Shropshire Blue and Stilton have in common

Considering how visually similar the two cheeses are, it is not surprising to find that the recipes have a lot in common. Both cheeses are made using pasteurised cow’s milk and the same cheese starter cultures.

Furthermore, the signature blue veins are created by the mould Penicillium roqueforti which is added to the milk during production. 

Moreover, both cheeses are made in a cylindrical shape and form a rugged natural rind during ageing. As a matter of fact, you would be hard pressed to find any observable difference between the two cheeses until you cut them open to expose the paste. 

Now that we’ve covered their similarities, let’s have a look at the differences between Shropshire Blue and Stilton. 

Origin

Stilton finds its origins in Nottinghamshire in the early 1910’s. Currently, the Stilton name is protected by a PDO which limits its production to the three counties of Nottinghamshire, Leicestershire and Derbyshire. You can read more about the dairies that make Stilton by clicking here. 

In many ways, Shropshire Blue is a misnamed cheese. Indeed, its roots can be found in Inverness, Scotland rather than the English county of Shropshire. There are many claims to its invention and the most popular story is that of Andy Williamson. Back in the day, Andy was a trained Stilton make in Somerset.

After moving to Scotland, he decided to make a new cheese that was inspired by Stilton but also had some characteristics of another famous British territorial cheese, Cheshire. The ingredient he borrowed from the traditional Cheshire recipe was annatto.  

Appearance

On the outside, you will really struggle to tell these two blue cheeses apart. This is due to the rugged natural rind that they both share. However, once you cut into the wheel of cheese, you will discover a paste that varies distinctly between Shropshire Blue and Stilton. 

Indeed, Shropshire Blue has got a characteristic bright orange paste that is peppered with greyish-blue veins. As we mentioned above, the natural red dye annatto is the reason for this colour.

Despite popular belief, annatto does not impact the flavour of this cheese in any way. But we’ll get back to the flavour differences between the two cheeses a bit later. 

Rennet

Rennet is an essential ingredient in cheesemaking. Indeed, this enzyme plays a major role in coagulating milk and transforming it into cheese. There are three main types of rennet used in cheesemaking: animal, vegetable and microbial.

You can take a deeper dive into the world of rennet by clicking here. 

Traditional Stilton makers use animal rennet to coagulate their milk. On the other hand, Shropshire Blue is made using vegetable rennet. As a result, the latter is a vegetarian-friendly cheese. As we will discuss later, the choice of rennet also has a subtle impact on the flavour of the cheese. 

Maturation

Even though the two cheeses look very similar on the outside, they are actually aged for different periods of time. Cheesemakers in Nottinghamshire, Leicestershire and Derbyshire start selling their Blue Stilton after nine weeks of maturation. And some wheels are aged even further up to 12 weeks.

On the other hand, Shropshire Blue is a little bit younger. Most wheels of this annatto-coloured blue cheese will hit retailers between six to eight weeks after production. Due to this difference in age, your palate will notice subtle variations in texture between the two cheeses. And this gets us to our next point. 

Texture & Flavour

As we have already mentioned, the differences in the organoleptic properties of the two cheeses are very subtle. Because it is slightly younger, Shropshire Blue has a marginally softer and creamier texture.

Moreover, its flavour is a little milder than Stilton with a delicate sweetness. Having said that, you can still expect the rich and slightly spicy notes that are synonymous with Stilton.

Pairings

In general, blue cheeses pair well with honey and pear. And these two stellar British blues are no exception. However, when it comes to beverages, you will want to pair Shropshire Blue and Stilton slightly differently. 

The traditional pairing with Stilton is dessert wines such as Port. Due to its robust savoury and spicy flavour, Stilton contrasts beautifully with the rich sweetness of Port. Some other popular pairings are with Dark Ale, Stout and a smoky Scotch Whisky. 

Since Shropshire Blue is a little milder and creamier, you will want to pair it with a different type of beverage. Indeed, this blue will match beautifully with a glass of Pinot Noir, Cabernet Sauvignon or even a sweet Riesling. 

Shropshire Blue or Stilton?

So, now that you know the differences between Shropshire Blue and Stilton, drop me a comment with your favourite blue.

For me, it really depends on the mood I find myself in. If I’m looking for something a bit spicy that will knock my socks off, I choose Stilton. But if I’m feeling a little bit mellow, I grab the Shropshire Blue. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Shropshire Blue vs Stilton: Origin, Production & Taste  appeared first on Cheese Scientist.

SEE ALSO: Why Stilton is no longer made with raw milk → 

What is Stilton?

Stilton is a traditional blue cheese that has been made in the midlands of England since 1913. Initially, producers used local raw cow’s milk to make this medium strength blue cheese. But after a health scare in the late 1980’s, they adapted their procedures to use pasteurised milk instead.

Moreover, the Stilton PDO now restricts the recipe to only pasteurised milk. 

Blue vs White Stilton

The PDO currently protects two versions of Stilton, the famous blue and also a lesser-known white version. As a matter of fact, both cheeses are made using the same recipe.

But with the white version, Penicillium roqueforti is not introduced during the production and the wheels are not pierced.  

As a result, White Stilton does not have any blue veins or pockets. Furthermore, its texture is crumblier than the blue and its flavour quite sour. Unsurprisingly, White Stilton lacks the strong aroma and spicy flavour that are typical of the blue mould version.

Because of this, cheesemakers often flavour it with fruits such as pear, apple and cranberries. 

Who makes Stilton?

As of 2022, there are six dairies in Nottinghamshire, Derbyshire and Leicestershire that are authorised to produce Blue Stilton. And one in Nottinghamshire (Shirevale) that only makes White Stilton. Let’s have a look at them.

Colston Bassett Dairy Limited (Nottinghamshire)

Based in Nottinghamshire, Colston Bassett Dairy is the home of traditional Stilton and Shropshire Blue cheeses. The dairy was first established as a farming co-operative in 1913 and is still in operation to this day. 

Cropwell Bishop Creamery (Nottinghamshire)

Cropwell Bishop is also based in Nottinghamshire and their range includes Blue Stilton, White Stilton, Blue Shropshire and Potted Stilton. The creamery is owned and operated by Robin Skailes, a third-generation cheesemaker.

Cropwell Bishop have been making Blue Stilton since 1948 when they acquired a Stilton producer in Melton Mowbray. 

Hartington Creamery (Derbyshire)

Next, we have Hartington Creamery, the only Stilton producer that is currently based in Derbyshire. The company’s history dates back to the year 1900 but their original factory closed down in 2009.

On the 17th of October 2012, Hartington Creamery Limited was revived and made its first cheese at the historic Pikehall Farm in the Derbyshire Dales. Their current range includes Blue Stilton, White Stilton and Shropshire Blue. 

Long Clawson Dairy (Leicestershire)

Long Clawson Dairy has been making English cheese since 1911 in Leicestershire. Their original dairy was located on Mount Pleasant Farm in historic Melton Mowbray and was operated by Thomas Hoe Stevenson and his two sisters.

The dairy gets its name from the small village of Long Clawson and remains a farming co-operative to this day. Presently, they make a range of cheeses including Blue Stilton, White Stilton, Blue Shropshire and Rutland Red. 

Tuxford & Tebbutt Creamery (Leicestershire)

With a history dating to the 1780’s, Tuxford & Tebbutt started up as farmhouse cheesemakers. Like Long Clawson, they are based in Melton Mowbray, Leicestershire. Currently, the company is owned by the farmer-owned dairy co-operative Arla Foods.

And they produce a range of British territorial cheeses such as Stilton, Sage Derby and Leicester Gold. 

Websters of Saxelbye Dairy (Leicestershire)

Websters Dairy is the third Stilton maker based in Leicestershire. The small dairy is actually located in Saxelbye, just out of Melton Mowbray. Without a doubt, this 150-year-old dairy is the smallest of the six Stilton producers.

Blue Stilton is the only cheese Margaret and Hellen Callow make and they have mastered the art of producing and maturing this blue. 

Conclusion

Stilton is the undisputed King of Cheeses in the United Kingdom. The fact that it has earned this title ahead of the world’s most popular cheese, Cheddar, tells you how significant and widely adored this blue cheese is.  

While Colston Bassett and Cropwell Bishop Stilton are widely available internationally, some of the other brands can be more difficult to source. Have you had the pleasure of eating all of them? Let me which one is your favourite in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Where Does Blue Stilton Come From?  appeared first on Cheese Scientist.