Stilton

Rightfully known as the 'King of English Cheeses', Stilton takes its name from a village just south of Peterborough. Recent research has revealed that a cheese called "Stilton" was made in the village in the early part of the 18th century. A recipe from that time published in a newsletter suggests that this was a hard pressed, cooked, cream cheese that would have been kept for some time before being eaten. Daniel Defoe referred to the cheese as the "English Parmesan". The cheese was sold from The Bell Inn in the vilage and in the early 1740s we know that the landlord of that inn set up an agreement with a renowned cheesemaker in the village of Wymondham - not far form Melton mowbray in Leicestershire to supply a somewhat different cheese also called Stilton. This we believe was the forerunner of today's Blue Stilton. Production of cheese ceased in the village during the course of the 18th century and most was then subsequently made in Leicestershire, Nottinghamshire and then Derbyshire.

For more information please go to www.stiltoncheese.com

Stilton is honoured with a certification trademark and Protected Designation of Origin status, meaning it can only be made in the counties of Nottinghamshire, Derbyshire, and Leicestershire to a specified recipe.

It is smooth and creamy with complex, slightly acidic flavour. It makes an excellent dessert cheese and is traditionally served with Port at Christmas. However, it can be enjoyed all year round and is worth trying with a dark cream sherry or a sweet dessert wine. It is also very versatile and can be used in hot or cold recipes.