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The Stilton Cheese Makers Association produced a fragrance called Eau de Stilton, which was "very different to the very sweet perfumes you smell wafting down the street as someone walks past you." [33] The search for an unpasteurised Stilton cheese was a plot element of a Chef! episode titled "The Big Cheese", aired on BBC1 on 25 February 1993.
The White Stilton with Apricots is one of the store’s best and most unusual cheeses; people adore the frozen chocolate croissants and egg bites for breakfast; and you shouldn’t leave without ...
They eventually found premises in which to start their dairy, on the Welbeck Abbey Estate near Worksop in Nottinghamshire. As the name Stilton could not be used, the new cheese was named Stichelton, which its makers say was based on the original name of the village of Stilton (the spelling Stichelton appears in the 13th-century Lincoln Rolls ...
The cheese has been sold since 1983 [1] and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie . It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola , Roquefort , and Stilton .
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Staffordshire Cheese: PDO: 2007 Swaledale cheese: PDO: 1996 Swaledale ewes´ cheese: PDO: 1996 Teviotdale Cheese: PGI: 1998 Traditional Ayrshire Dunlop: PGI 2015 Traditional Welsh Caerphilly: PGI 2018 West Country farmhouse Cheddar cheese: PDO: 1996 White Stilton cheese ; Blue Stilton cheese: PDO: 1996 Yorkshire Wensleydale: PGI: 2013
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