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Tuxford & Tebbut Stilton


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.

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