English blue mould cheese made from pasteurized cow's milk, 48% fat. It is quite brittle, slightly acidic taste. Blue Stilton's distinctive blue “veins” are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately to twelve weeks.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
According to the Stilton Cheesemaker's Association, the first englishman, who presented to market Blue Stilton cheese, was Cooper Thornhill, owner of the Bell Inn on the Great North Road, in the village of Stilton, Huntingdonshire. Traditional legend has it that in 1730, Thornhill discovered a distinctive blue cheese while visiting a small farm near Melton Mowbray in rural Leicestershire – possibly in Wymondham. He fell in love with the cheese and made a business arrangement that granted the Bell Inn exclusive marketing rights to Blue Stilton. For cheese to use the name "Stilton", it must be made in one of the three counties of Derbyshire, Leicestershire and Nottinghamshire, and must use pasteurised local milk. The manufacturers of Stilton cheese in these counties applied for and received Protected Geographical Status (PDO) in 1996.
Vegetables (especially celery, broccoli), fruit (especially pears), bakery products, vegetable soups, sauces, pasta, salads.
DrinksBeer Port, Sweet Cherry, Madeira Wine.