Cropwell Bishop White Stilton


This week I bring to you a cheese that is becoming rarer but holds a versatility that many not realise and that cheese is White Stilton.

The White Stilton I have in my fridge at the moment is from Cropwell Bishop and is a crumbly, young & fresh cheese that has a tang to it. Now White Stilton is made without the mould culture added and isn’t matured as long so it won’t taste of a blue Stilton or turn blue (unless it is very old!). It is a very smooth cheese and when at room temperature it has a milkiness which I add into pasta dishes white or red as it makes the sauce creamy & rich. White Stilton is perfect with fruit and that is why it is most popular when blended with fruits, although personally I would rather have the fruit on the side. It may give the appearance that it looks a little plain but don’t judge the book by it’s cover because it holds a tastiness & moreishness that will keep you eating more and may win your heart. Although it is not my absolute favourite cheese I find that it’s versatility more than makes up for other cheeses, because if you want to add cheese to a dish without overpowering, changing the texture & consistency of a meal then you must try White Stilton. When you next go shopping It may be difficult to find in your local store but you can search online for a stockist, persevere and you will be rewarded with a traditional cheese with a fresh flavour.

The Cheesy1

Posted by

This is the official page for the Cheesy1 Blog. I'm a Cheese Writer/Advisor, Judge & former Guild of Cheese Graders member. I'm also available as a Professional Cheese Speaker. I'm passionate about cheeses and local produce but in my own unique cheesy way. If you have any questions please ask me via my blog or e-mail me at and I shall try to be as helpful as possible. Thank you for showing an interest in my Blog. Cheesy1

Reply to the Cheesy1

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.