Made from 80% crumb and 20% crust of the original Blue Stilton.
16 other products in the same category:
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
Aged for a minimum of 21 days, Munster Fermier develops a supple, creamy interior beneath its distinctive orange, sticky rind, which is regularly washed in brine to encourage the growth of...
Aged for 10 to 30 days, Selles-sur-Cher develops a dense yet creamy interior, beneath its signature thin layer of natural ash. This ageing process enhances the cheese’s mild, slightly nutty flavour...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind. Often compared to Pecorino, Manchego and even...
Made from 80% crumb and 20% crust of the original Blue Stilton.
