Elegant English blue with buttery paste, peppery veining, and sweet finish.
English PDO Stilton from Clawson Dairy in Leicestershire. Buttery, peppery blue with a long sweet finish. Order online from The Cheese Store.
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English Stilton from Clawson Dairy in Long Clawson, Leicestershire. Stilton is a PDO blue, which means it can only be made in three English counties (Derbyshire, Leicestershire, Nottinghamshire) to a specific recipe, and Clawson has been working that recipe in the village it's named after for over a hundred years.
The paste is pale ivory shot through with even blue-green veining, firm enough to crumble in shards under the knife but with a soft, almost fudgy give as it warms up. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is what gives Stilton that confident, even spread of blue rather than pockets. On the palate it opens buttery and rich, then the veining kicks in with a salty, peppery bite that pulls back into a long, sweet, creamy finish.
This is the classic English blue, less acidic than a lot of American blues and more elegant than its reputation suggests. The wheel is big and worth showing off whole if the occasion calls for it.
Firm but yielding paste that crumbles in clean shards under the knife, with a softer, almost fudgy give as it warms toward the rind.
Big, savory blue flavor up front, salty and rich, with the peppery veining building through the middle and a long buttery finish underneath.
Lingers well past the swallow, the salt and pepper of the veins slowly pulling back into a sweet, creamy aftertaste.
Buttery cream sits underneath the blue, rounding out the salt and giving the paste its richness without reading as fresh-milk tangy.
A toasted, browned-butter note runs through the paste, more baked than raw, balancing the salt of the veining.
Cave-aged minerality and a soft mushroomy pull off the natural rind, clean rather than barnyardy.
A real peppery bite sits on the veins, building on the back of the palate, confident without burning.
Natural rind
Natural crusty rind, dusty and a little mushroomy, with a mineral pull that frames the blue rather than dominating it.
Stilton stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Stilton's salt and pepper want a sweet, fortified counterweight; Port is the classic for a reason, and a dark stout or aged Cognac handles the richness just as well.
The salt and pepper of the veining want something sweet and a little sticky alongside, with toasted walnut bread or a soft fruit paste carrying it.
Video represents style and type of cheese - may not be an exact match in all cases.
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“A farmer-owned Vale of Belvoir co-operative working in the traditional Stilton method — hand-ladled curds, needle-pierced wheels, shelf-aged and turned by hand — applied across a small family of blues.”
Hand-ladled pasteurized cow's-milk curds tinted with annatto, needle-pierced for Penicillium roqueforti veining, and aged on shelves with regular hand-turning.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
