Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, England fame was not far behind. Made with pasteurized cows’ milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. What makes it unique is the use of traditional animal rennet. Each bite is exceptionally buttery in texture with a clean, mineral tan. Traditionally served with Tawny Port or fresh pears.

Origin: UK, Nottinghamshire
Cheesemaker: Colston Bassett Dairy
Processing: Pasteurised
Rennet: Animal Rennet