A traditional British blue cheese with a silky and creamy paste which is balanced by deep blue veining throughout.
One of the world’s best known and much loved cheeses, Stilton is often called the King of Cheese. The history of Stilton can be traced back to the early 18th century. The recipe used has changed slightly over time but it remains a prized cheese, approved to be made by only 6 dairies due to its POD status. Stilton was first made and traded in the area around the town of Stilton, and according to the specifications of the PDO can only be made in the adjoining counties of Nottinghamshire, Derbyshire and Leicestershire.
Thomas Hoe Stevenson was one of the original cheesemakers from the heart of the Vale of Belvoir. Following in his father’s footsteps, Thomas Hoe Stevenson made Stilton Cheese on Mount Pleasant Farm near Melton Mowbray in the late 1800s and early 1900s, and then became a founder member of Long Clawson Dairy. Stilton becomes milder and mellows with age, so the Clawson/Stevenson Mature Stilton makes a perfect introduction blue cheese. It is matured for longer and is soft, rich and creamy but still has that distinctive blue cheese tang. It is made in Leicestershire using local cows’ milk and is perfect on salted buttery crackers with a glass of Shiraz.