Patrick Oconnell
Stilton is an English cheese that can only be called Stilton if it is made in one of three counties: Derbyshire, Leicestershire, and Nottinghamshire. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but it cannot be made there because it is not in one of the three permitted counties. By September 2016, just six dairies were licensed to make Stilton, two of which were in Nottinghamshire.
| Characteristics | Values |
|---|---|
| Name of cheese | Stilton |
| Type of cheese | English blue cheese |
| Place of origin | The village of Stilton, now in Cambridgeshire |
| Counties where it can be made | Derbyshire, Leicestershire and Nottinghamshire |
| Milk used | Pasteurised local milk |
| Number of dairies licensed to make Stilton in Nottinghamshire | Two |
| Name of one of the dairies | Cropwell Bishop |
Explore related products
What You'll Learn
Stilton cheese is made in Nottinghamshire, Derbyshire and Leicestershire
By September 2016, just six dairies were licensed to make Stilton – three in Leicestershire, two in Nottinghamshire, and one in Derbyshire. Four of the licensed dairies are based in the Vale of Belvoir, which straddles the Nottinghamshire/Leicestershire/Lincolnshire borders.
Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties.
One Nottinghamshire-based Stilton is made by Cropwell Bishop. It has a creamy texture and a mellow, buttery flavour. It was a Super Gold Winner at the World Cheese Awards 2018. Another Nottinghamshire-made cheese is Stichelton, which is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet.
Vegan Nacho Cheese: The Secret Plant-Based Ingredients
You may want to see also
It is made with pasteurised local milk
Stilton cheese is made with pasteurised local milk. For cheese to be called Stilton, it must be made in one of three counties: Derbyshire, Leicestershire or Nottinghamshire. Manufacturers of Stilton in these counties received protection under European Law as a protected designation of origin (PDO) in 1996. The PDO specifies that the cheese must be made with pasteurised milk within these three counties.
Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties.
In Nottinghamshire, Stilton is made by Cropwell Bishop. By September 2016, two dairies in Nottinghamshire were licensed to make Stilton.
Stichelton is an English blue cheese made by Joe Schneider using organic, unpasteurised Friesian-Holstein cow's milk on his Collingthwaite Farm in Nottinghamshire. It is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet. The cheese makers could not legally use the name 'Stilton' since it is granted the status of PDO by the European Commission.
The Magic Behind Mozzarella: From Curds to Creamy Cheese
You may want to see also
It is protected by law as a protected designation of origin (PDO)
Stilton cheese is protected by law as a protected designation of origin (PDO). This means that only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but it cannot be made there because the village is not in one of the three permitted counties. Stilton was granted PDO status in 1996, and it remains protected by its PDO even after Brexit, under EU law (in the EU and Northern Ireland) and under UK law (England, Scotland and Wales).
The PDO specifies that Stilton must be made with pasteurised milk within the three permitted counties. By September 2016, just six dairies were licensed to make Stilton – three in Leicestershire, two in Nottinghamshire, and one in Derbyshire. Four of the licensed dairies are based in the Vale of Belvoir, which straddles the Nottinghamshire/Leicestershire/Lincolnshire borders.
One of the licensed dairies in Nottinghamshire is Cropwell Bishop, which makes Stilton for Paxton & Whitfield. Another Nottinghamshire cheese maker, Joe Schneider, makes Stichelton cheese on his Collingthwaite Farm. This is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet. Schneider could not legally use the name ‘Stilton’ because of its PDO status, so he decided to use an early form of the name of the village of Stilton, as mentioned in the 1086 Domesday Book.
Frigo Cheese: Where is This Popular Cheese Made?
You may want to see also
Explore related products
Cropwell Bishop in Nottinghamshire makes Stilton
Stilton cheese is an English cheese produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. For cheese to use the name "Stilton", it must be made in one of the three counties of Derbyshire, Leicestershire and Nottinghamshire and use pasteurised local milk. Manufacturers of Stilton in these counties received protection under European Law as a protected designation of origin (PDO) in 1996. The cheese remains protected by its PDO even after Brexit, under EU law (in the EU and Northern Ireland) and under UK law (England, Scotland and Wales).
In addition to Cropwell Bishop, there is another cheesemaker in Nottinghamshire that makes Stilton. By September 2016, just six dairies were licensed to make Stilton – three in Leicestershire, two in Nottinghamshire, and one in Derbyshire. Four of the licensed dairies are based in the Vale of Belvoir, which straddles the Nottinghamshire/Leicestershire/Lincolnshire borders.
It is worth noting that Stichelton is an English blue cheese made by Joe Schneider using organic, unpasteurised Friesian-Holstein cow’s milk on his Collingthwaite Farm in Nottinghamshire. It is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet. The cheese makers could not legally use the name ‘Stilton’ since it is granted the status of PDO by the European Commission. Therefore, they decided to use an early form of the name of the Stilton village mentioned in the 1086 Domesday Book.
Vegan Cheese: How It's Made and What's in It
You may want to see also
Stichelton is a similar cheese made in Nottinghamshire
Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties.
By September 2016, just six dairies were licensed to make Stilton – three in Leicestershire, two in Nottinghamshire, and one in Derbyshire – each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011. Four of the licensed dairies are based in the Vale of Belvoir, which straddles the Nottinghamshire/Leicestershire/Lincolnshire borders. Stilton is still made in Nottinghamshire by Cropwell Bishop.
The Making of Galbani Ricotta Cheese: An Italian Classic
You may want to see also
Frequently asked questions
Stilton cheese is made in Cropwell Bishop, Nottinghamshire.
Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not.
Stilton is made from pasteurised local milk.
The texture is creamy and the flavour mellow, with a buttery richness that melts in the mouth.
Stilton takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties.
