The Ultimate Guide to British Blue Cheese: Why 1912 Stilton Stands Out

Blue cheese holds a special place in British culinary heritage, and few varieties command as much respect as Stilton. Known as the "King of English Cheese," this distinctive blue-veined cheese has been delighting palates for over three centuries. Among the handful of licensed Stilton producers, Long Clawson Dairy's 1912 range represents a remarkable celebration of traditional cheesemaking that continues to set the standard for premium British blue cheese.

Whether you're a devoted cheese connoisseur or simply curious about what makes British blue cheese so special, this comprehensive guide explores everything you need to know about Stilton, the 1912 artisan range, and how to select the perfect blue cheese for your cheese board.

The Rich History of British Blue Cheese

British blue cheese boasts a heritage stretching back centuries, with Stilton emerging as the undisputed champion of the category. The story of Stilton cheese begins in the early 18th century, though its origins are shrouded in delicious mystery.

How Stilton Got Its Name

Legend credits Frances Pawlett (or Paulet), a cheesemaker from Wymondham in Leicestershire, with establishing the modern Stilton style in the 1720s. However, the cheese takes its name from the village of Stilton in Cambridgeshire—curiously, a place where the cheese was sold but never actually made.

The Bell Inn at Stilton became famous for serving this exceptional blue cheese to travellers on the Great North Road, the main stagecoach route between London and Northern England. As word spread among merchants and nobility, Stilton's reputation grew, eventually earning it the prestigious title of Britain's most celebrated cheese.

Protected Designation of Origin

Since 1996, Stilton has held European Protected Designation of Origin (PDO) status. This protection means that genuine Stilton can only be produced in three English counties: Derbyshire, Nottinghamshire, and Leicestershire. Today, just four licensed dairies are permitted to produce authentic PDO Blue Stilton, each following traditional recipes passed down through generations.

Interestingly, the village of Stilton itself cannot produce cheese bearing its name, as it falls within Cambridgeshire rather than the three permitted counties. This quirk of geography adds to the cheese's unique story.

What Makes 1912 Stilton Special?

The 1912 brand from Long Clawson Dairy represents more than just a marketing name—it honours the year when this farmer-owned cooperative first began its cheesemaking journey in the heart of Leicestershire.

The Long Clawson Story

Long Clawson Dairy was established as a cooperative in 1911, but cheese production truly began in 1912 with eleven founding farmer members. Today, the cooperative has grown to include 30 farms, all located within a 30-mile radius of their dairy near Melton Mowbray—the unofficial capital of British cheese country.

What sets Long Clawson apart is their unwavering commitment to traditional methods. While many dairies have modernised their processes, Long Clawson maintains the handcrafted techniques that produce genuinely exceptional cheese.

The 1912 Range: A Premium Artisan Collection

The 1912 artisan range took three years to develop, drawing on more than 200 years of collective cheesemaking experience from Long Clawson's master cheesemakers. Named after the cooperative's founding year, this premium line was designed to appeal to a new generation of cheese lovers while honouring traditional craftsmanship.

Each wheel of 1912 Artisan Stilton is hand-graded and hand-turned, ensuring that only the finest examples receive the prestigious 1912 designation. The result is a cheese with a well-balanced savoury flavour, buttery texture, and the distinctive blue veining that Stilton is famous for.

In 2024, Long Clawson's PDO Blue Stilton was awarded Supreme Champion at the International Cheese and Dairy Awards—a testament to the quality that defines their entire range.

Understanding Blue Stilton: Characteristics and Production

To truly appreciate 1912 Stilton, it helps to understand what goes into creating this remarkable cheese.

The Production Process

Blue Stilton production is a carefully orchestrated process that takes approximately 12 weeks from start to finish:

1. Milk Preparation: Fresh pasteurised cow's milk is inoculated with Penicillium roqueforti—the blue mould responsible for Stilton's distinctive veining.
2. Curd Formation: The milk is coagulated using rennet (either animal or vegetarian), then cut into dice-sized pieces and left to drain overnight.
3. Milling and Salting: The curds are milled and salted before being ladled into cylindrical hoops.
4. Initial Ageing: After removal from the hoops, the cheeses are turned regularly to develop an open texture that will accommodate the blue veins.
5. Piercing: At approximately five weeks, the cheeses are pierced with stainless steel spikes. This allows oxygen to penetrate the cheese, awakening the dormant Penicillium roqueforti and initiating the blue vein formation.
6. Maturation: The cheeses continue ageing until they reach the perfect balance of flavour and texture, typically around 12 weeks total.

Flavour Profile and Texture

Premium Blue Stilton like 1912 offers a complex sensory experience:

• Taste: Rich, savoury, and slightly tangy with earthy undertones and a clean finish
• Texture: Crumbly yet creamy, becoming softer and more spreadable near the rind
• Aroma: Bold and distinctive when served at room temperature
• Appearance: Ivory paste with characteristic blue-green veining throughout

Compared to other famous blue cheeses, Stilton is generally milder than Roquefort (French sheep's milk blue) and less pungent than Italian Gorgonzola, making it an excellent introduction to blue cheese for newcomers.

Comparing British Blue Cheeses

While Stilton reigns supreme in British blue cheese, several other varieties deserve recognition. Understanding the differences can help you choose the perfect cheese for different occasions.

Stilton vs. Shropshire Blue

Despite its name, Shropshire Blue was actually created in Scotland in the 1970s and is now produced in Nottinghamshire. The key difference is the striking orange colour (from annatto dye) and slightly milder, creamier flavour compared to traditional Blue Stilton.

Stilton vs. Stichelton

Stichelton is essentially Stilton made with raw (unpasteurised) milk. Because PDO regulations require Stilton to use pasteurised milk, Stichelton cannot legally carry the Stilton name. Cheese enthusiasts often prize Stichelton for its more complex, nuanced flavours resulting from the unpasteurised milk.

Other Notable British Blues

• Oxford Blue A newer British blue with a smooth, creamy texture
• Dorset Blue Vinny: A traditional Dorset cheese with a drier texture
• Cornish Blue: Made from Cornish milk, known for its mild, approachable flavour
• Cashel Blue While technically Irish, it's widely available and offers a halfway point between Stilton and milder blues

Where to Buy 1912 Stilton in the UK

Finding quality Stilton has never been easier, with multiple options for UK shoppers looking to experience the 1912 range.

UK Supermarkets

Major UK supermarkets stock the 1912 Artisan Stilton range. You can compare prices across retailers on Grocefully to find the best deals:

• Tesco Stocks 1912 Artisan Stilton wedges in the premium cheese section
• Ocado: Offers the 150g wedge format
• Sainsburys: Available in larger stores
• Waitrose: Premium cheese counter selection

Specialist Cheese Shops

For the full Long Clawson range and expert advice, independent cheese shops and artisan cheese suppliers offer exceptional selections. Many also stock the wider 1912 range, including seasonal specials.

Online Retailers

Numerous online cheese retailers deliver 1912 Stilton directly to your door, often with options for gift packaging—perfect for cheese lovers on your gift list.

How to Store and Serve Stilton

Proper storage and serving can make all the difference in enjoying your Stilton at its best.

Storage Guidelines

• Wrapping: Wrap Stilton in wax paper or parchment paper first (allowing it to breathe), then cover with plastic wrap or aluminium foil to prevent it absorbing other flavours.
• Temperature: Store in the refrigerator, ideally in the cheese drawer or the least cold section.
• Shelf Life: Properly stored, a wedge will last 3-4 weeks after opening. Unopened aged Stilton can keep for up to four months.
• Freezing: While possible, freezing changes Stilton's texture. Frozen and thawed Stilton works best in cooked dishes like soups and sauces rather than served on a cheese board.

Serving Suggestions

• Temperature: Remove Stilton from the refrigerator 30-60 minutes before serving to allow it to reach room temperature, which releases the full aroma and flavour.
• Cutting: Cut from the centre outwards to ensure each portion includes both the creamy centre and the more intense outer areas near the rind.
• Rind: The Stilton rind forms naturally during ageing and is completely edible, though many prefer to trim it away.

Perfect Pairings for Blue Stilton

Stilton's bold flavour pairs beautifully with both sweet and savoury accompaniments.

Classic Combinations

• Port wine The traditional pairing—a glass of tawny or vintage port alongside Stilton is a timeless British treat
• Sweet sherry or Madeira: Excellent alternatives to port
• Crackers Water biscuits or oat cakes provide a neutral base
• Fresh celery: The classic cheese board companion
• Pears and apples: Fresh fruit cuts through the richness
• Walnuts: The earthy nuttiness complements the cheese beautifully
• Honey or quince paste: Sweet condiments balance the savoury intensity

Cooking with Stilton

Beyond the cheese board, Stilton elevates many dishes:

• Cream of celery or broccoli soup with crumbled Stilton
• Stilton and walnut salads
• Steak with Stilton sauce
• Stilton-stuffed mushrooms
• Blue cheese dressings and dips

Stilton at Christmas: A British Tradition

No British Christmas cheese board is complete without Stilton. The Christmas season sees peak demand for quality blue cheese, making it essential to plan ahead.

Building the Perfect Christmas Cheese Board

A well-balanced Christmas cheese board might include:

1. Blue cheese: 1912 Stilton as the centrepiece
2. Hard cheese: Mature cheddar or aged Comté
3. Soft cheese: Brie or Camembert
4. Something unusual: A fruit-studded cheese or flavoured variety

Accompany with a selection of crackers, fresh and dried fruits, nuts, chutneys, and perhaps some honeycomb.

Whole Stilton: A Festive Showpiece

For serious cheese enthusiasts, a whole Stilton wheel makes an impressive Christmas centrepiece. While substantial (typically weighing around 8kg), a whole Stilton serves a crowd and keeps well throughout the festive period when properly stored.

Understanding Cheese Labels and Quality

When shopping for Stilton, knowing what to look for helps ensure you're getting genuine quality.

What PDO Means for Stilton

The Protected Designation of Origin certification guarantees:

• Production within Derbyshire, Nottinghamshire, or Leicestershire
• Traditional production methods
• Consistent quality standards
• Traceability from farm to shop

Signs of Quality Stilton

• Even distribution of blue veining throughout
• Creamy, pale ivory paste (not yellow or dried out)
• Pleasant, earthy aroma (not ammonia-like)
• Slightly soft texture that yields under gentle pressure

Frequently Asked Questions About British Blue Cheese

What is the difference between Blue Stilton and White Stilton?

Blue Stilton contains Penicillium roqueforti mould that creates the distinctive blue veins and tangy flavour. White Stilton lacks this mould, resulting in a milder, crumbly cheese often used as a base for fruit-flavoured varieties like Stilton with apricots or cranberries.

Is the rind on Stilton cheese edible?

Yes, the Stilton rind forms naturally during the ageing process and is completely safe to eat. Unlike some cheeses with wax or plastic coatings, Stilton's rind is part of the cheese itself. That said, personal preference varies—some enjoy the slightly more intense flavour of the rind, while others prefer to trim it away.

How long does Stilton cheese last once opened?

When properly wrapped and refrigerated, an opened wedge of Stilton will maintain its quality for 3-4 weeks. Watch for signs of excessive drying, darkening colour, or off-putting ammonia odours that indicate the cheese has passed its prime.

Can you freeze Stilton cheese?

Yes, though with caveats. Frozen Stilton may become crumblier and lose some of its creamy texture when thawed. For this reason, frozen Stilton works best in cooked dishes like soups, sauces, and casseroles rather than served fresh on a cheese board.

Why is Stilton cheese so expensive?

Several factors contribute to Stilton's premium price: PDO protection limits production to just four licensed dairies, the 12-week minimum ageing process ties up inventory, extensive hand-grading ensures quality, and high-quality local milk from cooperative farms increases production costs. Premium artisan ranges like 1912 involve additional hand-turning and selection processes that further justify their price point.

What wine goes best with Stilton cheese?

Port is the traditional and most popular pairing, with its sweetness balancing Stilton's savoury intensity. Sweet sherries, Madeira, and dessert wines like Sauternes also work beautifully. For table wines, consider a robust red like a Cabernet Sauvignon, or for white wine lovers, a sweeter Riesling can complement rather than compete with the cheese's bold flavour.

Is Stilton cheese suitable for vegetarians?

This depends on the specific producer. Traditional Stilton uses animal rennet, but several producers now offer vegetarian versions made with non-animal rennet. Check the packaging carefully, as vegetarian-friendly options are increasingly available, including in the 1912 range.

How can you tell if Stilton has gone bad?

Signs that Stilton has spoiled include: an overpowering ammonia smell (distinct from its normal earthy aroma), excessive drying or hardening, significant colour changes to yellow or brown, or visible mould growth in colours other than the expected blue-green veining. When in doubt, if soft blue cheese develops pink or fuzzy mould, it should be discarded.

Conclusion: Embracing Britain's Blue Cheese Heritage

British blue cheese represents a proud culinary tradition, with Stilton standing as its undisputed champion for over three centuries. The 1912 range from Long Clawson Dairy beautifully encapsulates everything that makes this cheese special: traditional methods, artisan craftsmanship, and an unwavering commitment to quality.

Whether you're building the perfect Christmas cheese board, looking for an impressive dinner party centrepiece, or simply want to treat yourself to one of Britain's finest foods, 1912 Stilton delivers an experience that justifies its premium positioning.

Ready to explore Britain's best blue cheese? Browse 1912 products on Grocefully to compare prices across UK supermarkets and find the best deals on this exceptional artisan cheese. You can also explore our complete cheese selection to discover complementary varieties for your next cheese board.