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Stilton

Stilton, cow milk cheese available to sell

This marvelous blue cheese is the English contender for "King of Cheeses." Although it is made in parts of Leicestershire, Derbyshire and Nottinghamshire, it received its name in the 18th century because it was first sold in the small village of Stilton in Huntingdonshire. Stilton is made from whole cow's milk and allowed to ripen for 4 to 6 months, during which time it is skewered numerous times to encourage the growth of Pencillium roqueforti mold (also present in ROQUEFORT CHEESE). This process creates a pale yellow interior with blue-green veins. The texture is rich and creamy (45 percent fat) but slightly crumbly. The flavor has a mellow CHEDDAR like quality with the pungency of blue cheese. Stilton is sold in tall cylinders with a crusty brownish rind. In addition to this better-known mature version, there is also a young white Stilton that is marketed before the colored veins develop. It has a mild and slightly sour flavor. Stilton is at its best eaten by itself with a glass of Porto or a full-bodied dry red wine

 

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Matière grasse (%) : 35%
Protides (g) : 23.7
Lipides (g) : 35
Glucides (g) : 0.1
Sel (g) : 0.788
Valeur énergétique kCal : 410
Valeur énergétique Kj : 1698
Ferment : oui
Traitement du lait : Lait pasteurisé / Pasteurized milk / Leche pasteurizada / Pasteurisierte Milch / O leite de vaca pasteurizada / Latte di mucca pastorizzata
Ingrédients : Lait de vache pasteurisé, sel, présure végétale, pénicillium roqueforti, cultures lactiques / Pasteurized cow milk, salt, vegetable rennet, pénicillium roqueforti, lactic cultures / Leche pasterizada de vaca, sal, cuajo vegetal, pénicillium roqueforti, culturas lácticas / Pasteurisierte Kuhmilch, Salz, pflanzliche Renne, penicillium roqueforti, Milchsäurebakterien / O leite de vaca pasteurizada, salgue, abomaso vegetal, pénicillium Roquefort, culturas lácticas / Latte di mucca pastorizzata, sale, présure vegetale, pénicillium roqueforti, culture lattiche,
Allergènes : Lait et produits laitiers Œuf et dérivés de l'œuf Fruit à coques / Milk and derivatives Egg and by-products of the egg Nut / Leche y derivados Huevo y subproductos del huevo Frutos de cascara / Milch und Milcherzeugnisse Ei und Eierzeugnisse Schalenfruechte / Leite e produtos lacteos Ovo e subprodutos de ovo Noz / Latte e prodotti lattiero-caseari uovo e derivati dall'uovo frutta a gusci

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Season
Spring - Summer - Fall - Winter
Maturing
Minimum 4 monthsFor US deliverymaturing extended over 60 days

Pieces

Weight
200 g (7 Ozs)

Pairing cheese and wine

Porto


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