A guide to Stilton, England's protected blue cheese. Its history, how it's made, what it tastes like, and the best ways to serve it.
Stilton is England's most famous blue cheese and a fixture of the British Christmas table. Rich, mellow, and complex, it's a protected cheese with strict rules about where and how it can be made — and it tastes nothing like the harsh, crumbly blues some people fear.
A Protected English Classic
Stilton holds Protected Designation of Origin (PDO) status, and — in a quirk that surprises many — it cannot legally be made in the village of Stilton itself. Instead, it may only be produced in three English counties: Derbyshire, Leicestershire, and Nottinghamshire. The cheese took its name from the village where it was historically sold to travelers, not where it was made. There are two versions: the famous Blue Stilton and a less common White Stilton, which has no blue veining.
How Stilton Is Made
Stilton is made from local pasteurized cow's milk. The curds are formed, drained, and milled, then packed loosely into cylindrical molds rather than pressed, which gives the finished cheese its open, slightly crumbly texture. After the rind forms, the wheels are pierced with stainless-steel needles to let air enter, encouraging Penicillium roqueforti to develop the blue veins. The cheese is aged for several weeks, during which its flavor matures and mellows.
Flavor and Texture
Blue Stilton has a firm but creamy, slightly crumbly paste, ivory to pale gold in color, threaded with blue-green veins and wrapped in a natural brown crusty rind. Its flavor is rich, savory, and tangy but notably mellow and rounded compared to sharper continental blues, with deep, almost meaty notes and a long finish. Well-aged Stilton becomes creamier and more complex without ever turning aggressively sharp.
How to Use Stilton
Stilton is traditionally a cheese-board centerpiece, served with crackers, oatcakes, celery, walnuts, and dried fruit. It's the classic finish to a British holiday meal, paired with a glass of port. In cooking, it melts into a luxurious sauce for steak, crumbles over salads, and is the soul of the beloved Stilton-and-broccoli soup. The rind is edible, though many prefer to trim it.
Pairings
The textbook pairing is Stilton with port, whose sweetness offsets the cheese's savory tang. It also goes well with other sweet and fortified wines, rich reds, fruitcake, pears, and honey.
Buying and Storing
Buy Stilton cut fresh from a whole cheese where possible, and look for even blue veining and a creamy paste. Wrap it in foil and keep it in the fridge, bringing it to room temperature before serving. Eat it within a couple of weeks for the best texture and flavor.
Frequently Asked Questions
Can Stilton be made in the village of Stilton?
No. By law it can only be made in Derbyshire, Leicestershire, and Nottinghamshire, not in the village that gave it its name.
Is Stilton a strong cheese?
It's flavorful and tangy but more mellow and rounded than many continental blues, making it a good choice for those easing into blue cheese.
What is White Stilton?
White Stilton is the version made without the blue mold. It's mild, crumbly, and fresh-tasting, and is often blended with fruit like apricots or cranberries.