The British rejoice in their Stilton. This blue cheese, with its PDO status, can only be made from local cow’s milk in the counties of Leicestershire, Nottinghamshire and Derbyshire in the Midlands. The distinctive blue veins come are caused by a strain of penicillin, Penicillium roqueforti, which is injected into the truckles.
Early Fame
No doubt, centuries ago, the blue veining would have formed naturally as penicillin moulds are abundant in the air and will out-compete other moulds given favourable conditions i.e. cool damp cellars. There were plenty of those in England in the early 1700s, which is when the first reliable records make mention of it. Indeed, by 1724 it was well-known enough for author Daniel Defoe to refer to it as ‘English Parmesan’.
Seasonal highlight
There is possibly no more seasonal cheese than Stilton. It graces nearly every British cheese board at Christmas. Its strong salty flavour works with earthy winter vegetables, its acidity cuts through even the richest meats; it can be paired with port, red wine, fruits and even single malt whisky. Here are just a few of our favourite ways to enjoy middle England’s most famous cheese.