Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.30 through £16.50
If you desire adventure in cheese, Smoked Blue Stilton is a familiar favourite with a twist. It nods to English cheesemaking tradition, though showcasing modern creativity. Whether served at the end of a formal dinner, served alongside a glass of Port by a winter fire, or added to a favourite dish, Smoked Blue Stilton brings both comfort and complexity. It shows how even the oldest traditions can offer unexpected delights.
Smoked Stilton is a newcomer from artisan cheesemakers and shops looking to try something different. While not part of the PDO rules, it’s usually made by gently cold-smoking mature Blue Stilton over oak. This imparts a smoky aroma while protecting its creamy centre.
Cold smoking is essential. Unlike hot smoking, which cooks, cold smoking keeps temperatures below 30°C, allowing the cheese to absorb smoky flavour on the outside while staying creamy inside.
Oak is commonly used, giving a deep, earthy smokiness. The result is a balanced combination of saltiness, blue tang, and gentle smoke layers.
Stilton really is in a league of its own. Often called the King of English Cheeses, it’s had PDO status since 1996, meaning it can only be made in Derbyshire, Leicestershire, or Nottinghamshire. Smoked Blue Stilton is a modern riff that adds extra depth but keeps that lovely veining and creamy texture.
Despite its name, Stilton cheese is not produced in the Cambridgeshire village of Stilton. The name is linked to historic coaching inns, especially the Bell Inn, where travellers enjoyed blue-veined cheese. The cheese originated in Leicestershire in the early 1700s and became popular with England’s upper classes.
Cold smoking is essential. Unlike hot smoking, which cooks, cold smoking keeps temperatures below 30°C, allowing the cheese to absorb smoky flavour on the outside while staying creamy inside.
Oak is commonly used, giving a deep, earthy smokiness. The result is a balanced combination of saltiness, blue tang, and gentle smoke layers.
Smoked Blue Stilton thrills the senses. It keeps its classic ivory-to-buttery colour, marked with blue-green veins. The rind may darken from the smoke, turning amber.
On the nose, expect blue cheese tang and earthy, mushroom notes, mixed with wood smoke and toasted nuts. Depending on the wood, you may notice hints of caramel, dried fruit, or campfire. Stilton is famously crumbly and creamy. Smoking can firm the outside, but the centre stays rich and velvety. At room temperature, it softens beautifully, ideal for spreading.
The first bite is savoury and salty, with a blue cheese zing. The smokiness builds gradually. You may notice toasted walnuts, buttered mushrooms, bacon-like richness, caramelised onions, or dark chocolate. The finish lingers, warm and smoky, with classic blue cheese tang. Compared to regular Blue Stilton, the smoked version is rounder and slightly sweeter, as the smoke softens strong blue notes.
Jen’s note: Blue cheese already contains natural umami from protein breakdown during maturation. Smoke introduces phenolic compounds that increase savoury perception while adding aromatic intrigue.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, vegetarian rennet, salt, Penicillium Roqueforti, natural smoke
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
