East Midlands · United Kingdom
Stilton.
Stilton announces itself with an assertive peppery bite and pungent blue mold that cracks into creamy, almost buttery depths beneath. The semi-soft paste yields to the tongue with notes of toasted nuts and earthiness, while a salty minerality lingers—bold and unapologetic, this is a cheese that demands attention rather than whispers.
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Origin
52.8°N · 1.0°W
The story
How it's made.
Why it tastes that way.
Stilton takes its name from the village of Stilton in Cambridgeshire, where it was famously sold at the Bell Inn during the 18th century — though ironically it was never produced there. The cheese was made in Leicestershire and other nearby counties and transported to Stilton as a coaching town on the Great North Road.
Frances Pawlett of Wymondham is credited with standardizing the recipe around 1720. The Stilton Cheesemakers' Association was established in 1936 and successfully lobbied for PDO status in 1996. Only six dairies (as of 2026) are licensed to produce Blue Stilton, all within the three protected counties.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- natural
- Age
- 2–4 mo
- Protected
- PDO · since 1996
- Intensity
- 4 / 5
- Texture
- semi-soft, blue, crumbly
Tasting profile
What it tastes like.
These bars are a visual read of Stilton's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for blue cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about ≈1 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Use a thin or wire knife and wipe it between cuts; aim for wedges that share the veins evenly.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Stilton.
57 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Stilton are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Stilton at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
