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Tuxford & Tebbutt Stilton

$20.00/LB
The term ''Royal Blue'' must have come from the creation of Stilton! Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, fame was not far behind. Made with pasteurized cow's milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. Unlike other blues, Stilton's veining comes about by piercing the wheel as many as 300 times after one month of aging, allowing the blue to develop in the cheese with the introduction of oxygen. Tuxford & Tebbutt Creamery dates back to 1780, producing in the same area that Stilton originated in, Melton Mowbray in Leicestershire County. The minerally, earthy qualities of this blue pair well with Tawny Port or fresh pears.

Just the facts

Country United Kingdom and Ireland
Region Leicestershire
Milk Type Cow
Pasteurization Pasteurized
Rennet Type No
Age 3-4 months
Cheese Type Blue
Wheel Weight 17 lbs.
Pairing Recommendations

Pour a glass of...

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

  • Porters and Stouts

    Porter, Stout, Imperial Stout

    Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
    Pair with: A mild, creamy blue like Cambozola Black.

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.

     

Reviews
Tuxford  & Tebbutt Stilton zoom

Makes a great cheese plate with...