White Stilton PDO

Description

White Stilton PDO is similar to Blue Stilton PDO only without the essential additive that turns it blue called Penicillium roqueforti. It is a deliciously fresh-tasting cheese, with a smooth and creamy flavour, and a crumbly, but soft, texture.

It is an excellent cheese to use in cooking, and within salads, as it will not overpower other ingredients, which is why it is so often used with blended cheese. Just like the Blue version, White Stilton PDO is made under license and to strict guidelines for the consistent recipe and quality purposes. It can only be made in one of three counties: Derbyshire, Nottinghamshire or Leicestershire from locally-produced milk. This cheese, like all Stilton, has a Designated Origin UK Protected status as a cheese variety.

We love to pair the White Stilton PDO with a fruity pale ale. If you have a sweet tooth, it is totally delicious when drizzled with honey…!

What are the differences between White and Blue Stilton?

Both Blue and White Stilton are PDO’s (Protected Designated Origin) and produced following a set of strict guidelines each cheesemaker must follow. Both cheeses use pasteurised Cow’s milk but the first difference between the two, is that a volume of Penicillin Roquefort is added to the milk during the curd development for Blue Stilton PDO, but nothing is added for White.

Another difference between the two is Blue Stilton PDO requires 14 days maturation and after this, it is pierced by a series of needles inserted into the sides of the cheese at all heights. This allows air into the cheese which turns the Penicillin blue and creates the blue veins. Whereas the White is roughly shaped and vacuum sealed to prevent any moulding from appearing.

Ingredients (Allergens are listed in capitals)

MILK, starter cultures, vegetarian rennet, salt