Reserve Blue Stilton

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100.00 Grams

Reserve Stilton has a velvety, close texture with a pale, ivory paste, grading to amber at the edges and shot throughout with parsleyed greenish-blue veins. The rind is wrinkly, slightly sticky and orange-brown in color dotted with patches of white mold. Flavors are rich and lactic with a wonderful balance of blue mold, earth and butter. When young, wheels tend to have a slightly tangy edge but with age, this dissipates.

This Stilton is best kept in the refrigerator wrapped in cheese paper. However, it is best to remove the cheese from the refrigerator 15 minutes (Singapore weather) before eating, loosen the wrapping and let the cheese warm to room temperature. This improves both texture and flavour. Stilton can be frozen if you find you have too much. It should slowly be thawed in the refrigerator overnight.

This Stilton cheese pairs well with sweet white wines like Sauternes, Gewurtztraminer, Riesling, Semillon, and fortified wines like port, sherry.

  • Country of Origin: England
  • Milk Variety: Cows'
  • Style of Cheese: Blue
  • Pasteurised: Yes
  • For pregnant women: No
  • Vegetarian: No

As this cheese is hand cut, the weight of the actual piece will be estimated +/-50g from the stated weight. We will ensure that the total price value of your order will be accurate or slightly in excess. 

2 Reviews Hide Reviews Show Reviews

  • 5
    Blue cheese lovers will not regret! :D

    Posted by Isaac Tan on 19th Dec 2014

    Wonderful wonderful tasting cheese, i reccommend this to anyone and everyone, such a flavour burst in every slice :D i find this goes best on its own, but seems to go well with hams or other red meats as well.

  • 5
    By far the best Stilton I've ever had

    Posted by Prisca on 7th Jun 2013

    Nibbling on this brings back memories of when I used to live in Nottingham and would go often to Colston Bassett to buy direct. Having the cheese shop bring this to Singapore is the next best thing. If you love steak and Stilton, try crumbling some on top the next time you get a slab of cow hot off the grill.