Frederic Melton
Stilton cheese is a classic English blue cheese made from cow's milk. It was first sold in the late 18th century at a stagecoach stop called the Bell Inn in the village of Stilton, Huntingdonshire. However, it has never actually been produced in the village of Stilton. It is thought that the cheese was originally made in Melton Mowbray, Leicestershire, in about 1740, and was commercialised by Cooper Thornhill and Frances Pawlett.
| Characteristics | Values |
|---|---|
| First made | Between the late 17th and early 18th century |
| First sold | Late 18th century |
| First sold at | The Bell Inn, Stilton |
| First made at | Melton Mowbray, Leics |
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What You'll Learn
- Stilton cheese was first sold at the Bell Inn in Stilton, Huntingdonshire
- The recipe for Stilton was developed in the 17th and 18th centuries
- The cheese was originally made from the milk of Shorthorn cows
- It was first commercialised by Frances Pawlett and Cooper Thornhill
- It was never produced in the village of Stilton
Stilton cheese was first sold at the Bell Inn in Stilton, Huntingdonshire
The cheese was originally produced in Melton Mowbray, Leicestershire, in about 1740. However, it was never actually produced in its namesake village of Stilton. Instead, it was made famous by being sold at the Bell Inn.
The commercialisation of Stilton cheese is attributed to Cooper Thornhill and Frances Pawlett. A letter written in 1722 to Richard Bradley, Cambridge University's first professor of botany, included a recipe for a pressed, cooked cream cheese called Stilton. The letter was written by Francis Pawlett, who described a delicious cheese produced and sold by the pub landlord Cooper Thornhill.
There are also claims that Mrs Orton, a farmer's wife from Little Dalby, made the first Stilton cheeses in Leicestershire in 1730. It wasn't until 1759 that Shuckburgh Ashby, owner of Quenby Hall, set up a commercial arrangement to produce Stilton cheese for sale by the then new owner of the Bell Inn.
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The recipe for Stilton was developed in the 17th and 18th centuries
Texts from the 19th and 20th centuries had suggested that Stilton cheese was not made in the village, but simply took its name from the area where it was first sold. However, evidence has been uncovered to disprove this. Cream cheese was being made and sold in and around the village of Stilton, possibly in the late 17th century and certainly in the early 18th century, and this was known as Stilton Cheese.
The commercialisation of Stilton Cheese is attributed to Cooper Thornhill and Frances Pawlett. In 1722, Pawlett wrote a letter to Richard Bradley, Cambridge University's first professor of botany, which included a recipe for a pressed, cooked cream cheese called Stilton. Thornhill was the landlord of the Bell Inn, and Pawlett described the cheese as 'delicious'.
Others have a claim to playing an important role in the development of Stilton cheese, including Lady Beaumont from the nearby Elton Hall estate, who it is claimed made Stilton cheese for her own family use in the 17th century; Mrs Orton, a farmer's wife from Little Dalby, who is claimed to have made the first Stilton cheeses in Leicestershire in 1730; and Shuckburgh Ashby, owner of Quenby Hall, who set up a commercial arrangement to produce Stilton cheese for sale by the then new owner of the Bell Inn in 1759.
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The cheese was originally made from the milk of Shorthorn cows
Stilton cheese was first made in the late 17th century or early 18th century. It was originally produced in Melton Mowbray, Leicestershire, and was made famous after being sold from the Bell Inn in the village.
The recipe for Stilton was first recorded in 1722, when it was produced in the Cambridgeshire village of Stilton. The recipe was discovered in a letter written by Francis Pawlett to Richard Bradley, Cambridge University's first professor of botany. Pawlett described a delicious cheese produced and sold by the pub landlord Cooper Thornhill.
The commercialisation of Stilton cheese is attributed to Thornhill and Pawlett, who further developed the recipe. However, others have a claim to playing an important role in its development, including Lady Beaumont from the nearby Elton Hall estate, who it is claimed made Stilton cheese for her own family use in the 17th century; Mrs Orton, a farmer's wife from Little Dalby, who is claimed to have made the first Stilton cheeses in Leicestershire in 1730; and Shuckburgh Ashby, owner of Quenby Hall, who set up a commercial arrangement to produce Stilton cheese for sale by the then new owner of the Bell Inn in 1759.
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It was first commercialised by Frances Pawlett and Cooper Thornhill
Stilton cheese was first commercialised by Frances Pawlett and Cooper Thornhill. It was first sold in the late 18th century at a stagecoach stop called the Bell Inn in Stilton, Huntingdonshire. It is believed that the cheese was originally produced in Melton Mowbray, Leicestershire, in about 1740. However, it has never actually been produced in its namesake village.
Frances Pawlett and Cooper Thornhill played a crucial role in the successful commercialisation of Stilton cheese. Pawlett, in a letter dated 1722, described a delicious cheese produced and sold by the pub landlord Cooper Thornhill. This letter, addressed to Richard Bradley, Cambridge University's first professor of botany, included a recipe for a pressed, cooked cream cheese called Stilton.
The commercialisation of Stilton cheese was a collaborative effort, with several individuals contributing to its development and popularity. Lady Beaumont from the nearby Elton Hall estate, for instance, is said to have made Stilton cheese for her family in the 17th century. Mrs Orton, a farmer's wife from Little Dalby, is also believed to have made the first Stilton cheeses in Leicestershire in 1730.
It is worth noting that the designation "Stilton cheese" is now restricted to certain cheeses produced in the counties of Leicestershire, Derbyshire, and Nottinghamshire. This restriction reflects the evolution of the cheese-making process and the influence of various individuals and regions on the final product.
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It was never produced in the village of Stilton
It is true that Stilton cheese was never produced in the village of Stilton. In fact, the cheese takes its name from the place where it was first sold, at the Bell Inn, a stagecoach stop in the village of Stilton.
There is some debate about the exact origins of Stilton cheese. Some sources suggest that it was first made in Melton Mowbray, Leicestershire, in about 1740, while others claim that it was made in the Cambridgeshire village of Stilton. However, it is clear that the cheese was not actually produced in the village of Stilton itself.
One theory suggests that the cheese was first made by Cooper Thornhill and Frances Pawlett, who were responsible for commercialising the cheese and developing the recipe that is the forerunner of today's Stilton. Another claim states that Mrs Orton, a farmer's wife from Little Dalby, made the first Stilton cheeses in Leicestershire in 1730. It is also said that Lady Beaumont from the nearby Elton Hall estate made Stilton cheese for her own family use in the 17th century.
Despite the various claims and theories, it is clear that Stilton cheese was never produced in the village of Stilton. The designation is now restricted to certain cheeses produced in the counties of Leicestershire, Derbyshire, and Nottinghamshire.
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Frequently asked questions
Stilton cheese was first made in the 1700s. It was originally produced in Melton Mowbray, Leics, in about 1740, and was made famous after being sold from the Bell Inn in the village.
Stilton cheese was first made in Melton Mowbray, Leics. However, it was named after the village in Huntingdonshire where it was first sold.
No one person invented Stilton cheese. It evolved over time from a pressed, cooked cream cheese. Cooper Thornhill and Frances Pawlett were responsible for the successful commercialisation of Stilton Cheese.
