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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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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Stilton's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Stilton.
39 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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