Description
White Stilton with Apricots Cheese
About White Stilton with Apricots
Mention Stilton and most of us immediately picture a big blue cheese at Christmas.
But Stilton doesn’t have to be blue.
White Stilton is the lesser-known member of the Stilton family. It’s fresh, crumbly and slightly tangy, without the blue veining or big flavours of its famous relative. Add pieces of sweet apricot and you get something completely different again.
White Stilton with Apricots is one of those cheeses that has been around in cheese counters for as long as I can remember. The pale, crumbly cheese dotted with bright orange pieces is instantly recognisable, and there’s something rather nostalgic about it.
And yes, before anyone asks, it really is Stilton!
Stilton Without the Blue
White Stilton is protected by the same PDO that covers Blue Stilton, which means it can only be made in Derbyshire, Leicestershire and Nottinghamshire according to the rules laid down for the cheese.
The big difference, of course, is the blue.
White Stilton is made without the blue mould cultures that give Blue Stilton its famous veins. The result is a much younger, fresher cheese with a crumbly texture and gentle lactic acidity.
That freshness also makes White Stilton a brilliant base for adding fruit, and apricot has become one of the classic combinations.
Pieces of dried apricot are mixed through the cheese, giving you little bursts of sweetness against the fresh, slightly tangy Stilton.
White Stilton with Apricots – Jen’s Tasting Notes
This is a cheese of contrasts.
The White Stilton itself is fresh, crumbly and milky, with a gentle lemony acidity. Then you hit one of those pieces of apricot and everything changes.
The fruit is soft and chewy, bringing sweetness and a slightly honeyed flavour which works really well against the fresh acidity of the cheese.
I particularly like the difference in texture — cool, crumbly Stilton followed by those little chewy pieces of fruit.
It’s gentle, fruity and very easy to eat. In fact, this is often one of those cheeses enjoyed by people who tell me they don’t really like cheese.
Apparently cheese with apricots doesn’t count!
How to Serve and Pair White Stilton with Apricots
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: An off-dry Riesling works beautifully. There’s enough sweetness for the apricot while the acidity keeps everything fresh.
- Something a little different: Prosecco is great fun with this one. The bubbles cut through the cheese while all that fruitiness works brilliantly with the apricot.
- On the plate: I’d keep things very simple. Oatcakes or even a digestive biscuit work rather well — there’s already fruit in the cheese, so you really don’t need to throw the contents of the fruit bowl at it too.
- In the kitchen: Crumble it into a scone mixture for something halfway between sweet and savoury. Although, to be honest, this is one I tend to nibble straight from the fridge… despite constantly telling everyone else to let their cheese come up to room temperature!
Jen’s note: White Stilton with Apricots is one of those cheeses that people can be slightly sniffy about because it has fruit added to it. But we’ve already established that I’m not a cheese snob! If you like it, eat it. There are no prizes for having the most serious cheeseboard.
Buying White Stilton with Apricots
- Brand or Producer: Long Clawson Dairy
- Product name: White Stilton with Apricots
- Milk: Cow
- Country: England
- Region: Leicestershire
- Strength: Mild to medium
- Vegetarian: Yes
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £2.90
- 500g wedge, £14.50
- 1/2 Wheel (approx. 1.2kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt, sweet dried apricots
