Stilton is a traditional English cheese with protected designation of origin (PDO) status. Blue Stilton may be produced only in the designated counties of Derbyshire, Leicestershire and Nottinghamshire, under its product specification. It is made from cow’s milk and is known for a rich, creamy yet crumbly texture and blue-green veining.
Blue Stilton is inoculated with a blue-mould culture and pierced during maturation to allow oxygen into the cheese and encourage characteristic veining. Its flavour is savoury, tangy and increasingly pronounced as it matures. White Stilton is a separate style without blue veining; it is generally milder and is often combined with fruit such as apricot or ginger.
Stilton is served on cheese boards, crumbled into salads, incorporated into sauces or used in savoury tarts. It pairs well with pears, walnuts, celery, chutney and fortified wines. Its saltiness and intensity should be considered when seasoning a sauce or dish that also contains stock or cured ingredients.
Example: serve Blue Stilton with pear, walnuts and Port, or crumble a measured amount into a sauce for steak or roasted vegetables.
Chef’s tip: keep the cheese wrapped and refrigerated, and cut portions with a clean knife to avoid transferring blue mould to other cheeses. Bring it toward serving temperature before tasting so its aroma and texture are more expressive.
Allergen note: Stilton is made from cow’s milk and is not suitable for guests with a milk allergy.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
