Stilton
An English blue cheese made only in Derbyshire, Leicestershire, and Nottinghamshire. It has a crumbly, creamy paste veined with blue and a rough natural rind.
| Category | Cheese |
|---|---|
| Maker / Origin | Derbyshire, England |
| Storage | Wrap in foil or wax paper and keep in the cheese drawer. |
| Shelf life | About 2 to 3 weeks once cut. It firms and sharpens as it ages in the fridge. |
| Best uses | Cheese boards, crumbled over salads and soups, steaks, and celery and walnut salads. |
| Substitutes | Gorgonzola piccante, Roquefort, or Danish blue. |
| Pairings | Port, walnuts, pears, barley wine, and oat biscuits. |
| Last checked | October 18, 2026 |
About it
Stilton may not be made in the village of Stilton itself, which lies outside the protected counties. Wheels are never pressed; the curd drains and is milled by hand, then pierced so the blue develops. The paste stays moist and buttery, milder than many blues.
Storing it
Keep the cut face wrapped to slow drying. Blue Stilton freezes acceptably when crumbled, for sauces and soups.
Using it
Serve Stilton at room temperature in wedges cut from the center so every slice gets blue and paste. Crumble it over hot broccoli soup or steak.
Swaps & pairings
Gorgonzola piccante is the nearest in strength. Roquefort brings more salt and tang from sheep's milk. A mild Danish blue suits gentler palates.
More from this maker: Derbyshire, England