The rich and creamy Stilton is typically rubbed with salt mid-process and aged for 12 weeks to mature. This cultivates a rich and tangy cheese with a unique, strong flavour developed by the blue mould spores added to the milk. It offers a melt in the mouth feel and velvety soft texture. The cheese is crumbly yet firm and has a dry, brown, wrinkled rind around a creamy ivory paste with blue veins that spread all the way to the edges.
Pasteurised Cow's Milk
Country of Origin: England