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Murray's Stilton

$28.00 / Lb
murrays stilton cheese
Murray's Stilton
  • Pasteurized
  • Microbial Rennet
  • Age: 8 Months
  • Cow Milk
  • by Murray's Cheese
  • United Kingdom
  • Approachable
  • Soft

A centuries-long history sets the fudgy, crumbly Murray’s Stilton apart from other blues. Made from English cow’s milk, the dense paste is buttery and rich, with a mineral, wet-stone aroma from the moderate blue-green veining distributed throughout. Balance this savory cheese with some sweet accompaniments, like Mitica® Piedras De Chocolate and Effie's Oatcakes.

“Stilton is a milder blue cheese, and one of my favorites. The paste can range from dry and crumbly to almost fudge-like. It has a buttery flavor, with notes of cocoa. It’s light on the palate, but with bursts of bright, peppery blue flavor throughout. The salty, savory profile of Stilton begs for something sweet. My go-to pairing? Chocolate, always.”
Murray’s Education Team - New York, NY
Pasteurized Cow's Milk, Salt, Microbial Rennet, Culture, Mold Culture (Penicillium Roqueforti)

Allergens: Milk

  • Murray’s Stilton is produced by Long Clawson, a traditional Stilton dairy based in Leicestershire, England.
  • Made from pasteurized cow’s milk, the cheese develops into a fudgy, crumbly wheel.
  • Mold cultures are added early in the cheesemaking process.
  • Once formed, the wheels are pierced with stainless steel needles that introduce oxygen to the cheese and allow the mold to grow.
  • Stilton is a PDO cheese, meaning it was granted “Protected Designation of Origin” status by the EU and can only be produced in the English counties of Derbyshire, Nottinghamshire, and Leicestershire in order to be considered a true Stilton.
  • Stilton has a long tradition of being served at Christmas in the U.K—often doused in port wine. In fact, almost half of the country’s consumption of Stilton occurs during the holidays.

Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!

  • At Murray’s, we are cheese experts and enthusiasts who make, source, sell, and serve exceptional cheese and specialty foods nationwide.
  • The Murray’s Cheese branded product line comprises deliciously distinct, time-honored products made with the finest ingredients by passionate producers across the globe.
  • These products have been hand-selected by our trusted cheesemongers, who travel the world to taste countless items in search of flavors that are exceptional enough to be included in our branded product line.
  • We build strong relationships with our talented production partners. They trust our team to handle the extraordinary goods they’ve worked hard to perfect, as we bring them to households across the country.
  • Whether you’re looking for Gruyère from Switzerland, Brie from France, or Prosciutto di Parma from Italy, with a Murray’s branded product, you’ll receive our favorite version of a traditional product at an incredible value.
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