Long Clawson Potted Blue Stilton DOP 100g

TASTING NOTES FROM THE CURATOR

Long Clawson’s Stilton takes 8 weeks to mature and each wheel is individually graded and checked by their Master Cheesemaker to ensure optimal quality. Their milk is sourced only from local UK farms to ensure low travel time between the dairy and cheese factory. At the 8-week mark, the cheese is crumbly and creamy, with a bold and expressive flavor. At this point, it has the telltale Stilton blue veins and a distinctive tang.

PREPARATION OR PAIRINGS

The bold flavors of Stilton make it a joy to arrange on a cheeseboard. Think figs, cranberries, dates, and apricots—all dried or fresh—and crisp apples, right alongside pumpernickel bread, whole wheat crackers, and warm, toasty nut breads. Crumbled Stilton also goes well right on a plate of steak or ham, and it pairs well with fresh seafoods too.

The commanding flavor of Stilton cheese calls for sweet, fortified wines like Quevedo Ruby Port or light red wines like Gamay or País. Sweet wines like a Hungarian Tokaji work too, as do caramel-sweet sherries. Of course, a Prosecco or any other sparkling wine would do just as nicely. What about beers? Lambics or stouts, yes please!

A COOPERATIVE HISTORY

Long Clawson is one of only 6 dairies in the world allowed to make the DOP-protected Stilton cheese. They’re famous for it, but in their 100 years, they’ve also produced award-winning Rutland reds, Blue Shropshire, and a range of sweet and savory cheeses. The original Long Clawson was founded in 1911, when Thomas Hoe Stevenson, owner of Mount Pleasant Farm and co-producer of Stilton cheese with his two sisters, partnered with 11 of his neighbors to put up a dairy and farming cooperative. Today, Long Clawson thrives on a combination of tradition and innovation.

Storage Instructions

Store your jar in the refrigerator below 5 ̊C. This cheese is meant to be consumed within 3 days of opening the jar and should be used before the best-before date shown.