Our Christmas orders are now open and will close on Monday 6th December. We have limited availability for courier deliveries so please order early to avoid disappointment. If ordering for collection, please put your collection date in the notes section as you checkout.
Our Smoked Blue Stilton is a Blue Stilton PDO which has been smoked for us by one of our cheese suppliers. They smoke it to perfection, creating the perfect balance between smoke and blue!
The base Blue Stilton PDO for this cheese comes from the Tuxford & Tebbutt Creamery. They are one of only 6 dairies that are licensed to make Stilton. The Tuxford & Tebbutt Creamery dates back to 1780 and is located in Melton Mowbray, Leicestershire. The name stems from the two original owners, Mr Tuxford the Stilton man and Mr Tebbutt the pork pie man. Up until 1965, both cheese and pork pies were made on the same site. However, since 1966, Tuxford & Tebbutt has focused solely on cheesemaking.
It is thought that the first smoked cheese was discovered by accident. Probably the cheese was kept too close to a fire but it was soon discovered that it didn’t harm the cheese. This then led to cheeses being smoked to help preserve them. Nowadays we smoke cheeses because they taste amazing!
Some smoked cheeses are artificially smoked. This means that the cheese has a smoke flavouring added to it. We prefer to stock cheeses which have actually been smoked. Usually this involves a cold smoke process. Cold smoking means that the smoke is generated in one area whilst the cheese is in another unheated area. The smoked is then pumped into the area where the cheese is kept. Cheeses are generally smoked over oak, applewood, hickory or beech chips. These all impart different flavours.
Smoked cheeses pair brilliantly with tart apples and white grapes. They also are amazing when used in cooking. We love to add a bit of smoked cheese to cauliflower cheese, macaroni cheese & fondues.
Smoked Blue Stilton pairs brilliantly with a sweet dessert wine which will cut through the smoky flavour of the cheese.
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, vegetarian rennet, salt, Penicillium Roquefortii, natural smoke