Blue Stilton

Blue Stilton is still made in the same are today as it was in 1720, when the earliest records of it's existence can be traced. The three English shires of Leicestershire, Derbyshire and Nottinghamshire are the only areas legally permitted to make Blue Stilton Cheese.

Blue Stilton became famous at the Bell Inn, in the village of Stilton where coach travellers on their way from the North of England to London would rest overnight. Having been served the blue cheese by their landlord, Cowpur Thornhill, they would take the cheese to London, where it soon became known as Stilton Cheese.

Traditionally Stilton is eaten after dinner as a cheese course with Port wine, but it can be used as a blue cheese salad dressing, or mixed with soured cream to make an appetising dip.

Blue Cheese Soup 50g butter
1 onion finely chopped
2 celery sticks washed & sliced
40g flour
45ml dry white wine
900ml chicken stock
300ml milk
100g Long Clawson Blue Stilton
50g Somerdale Somerset Cheddar
Salt & freshly ground black pepper
60ml double cream

Melt the butter in a saucepan and fry the vegetables gently for 5 minutes. Stir in the flour and cook for 1 minute. Remove from heat, stir in the wine and stock, return to the heat, bring to the boil and simmer for 30 minutes. Add the milk and cheese, stirring constantly, season and stir in the fresh cream. Rub though a sieve or puree in a blender and reheat without boiling. Serve, garnished with croutons.

Last updated 8 September 1997