Blue Stilton

No, true Blue Stilton has Protected Designation of Origin (PDO) status, meaning it can only be legally produced in three specific English counties: Derbyshire, Leicestershire, and Nottinghamshire. Furthermore, it must be made from locally produced pasteurized cow's milk. Any similar cheese made outside these regions must legally be sold simply as 'blue cheese.'

The blue veining in Stilton is created by adding the fungus Penicillium roqueforti to the milk during the cheese-making process. Before the cheese is pressed, stainless steel needles are used to pierce the wheels, creating tiny channels. This allows oxygen to enter the cheese, which activates the mold and creates the iconic blue veins as it ages.

White Stilton is made from the exact same base recipe as Blue Stilton, but the Penicillium roqueforti mold is completely omitted. Because it is not pierced and lacks the blue veining, it results in a crumbly, mild, and highly acidic cheese. White Stilton is often blended with fruits like apricots or cranberries for a dessert cheese.

Traditional Blue Stilton is formed into tall, cylindrical wheels that weigh around 8 kilograms (17.5 pounds). Unlike cheddar or gouda, the cheese is not mechanically pressed; gravity naturally expels the whey as it sits in the molds. This unique pressing method gives the cheese its characteristic crumbly, creamy, and open texture.