Stilton is one of Britain's most famous and revered exports, loved the world over for its piquant flavour, and creamy, dense, fudgy texture. Historically important, Blue Stilton boasts PDO status, meaning it can only be produced at dairies within a strictly defined geographical area (Derbyshire, Leicestershire and Nottinghamshire) to traditional methods, ensuring consistency and quality in every single bite.
Clawson Farms is one of the most notable producers of PDO Blue Stilton, with more than 100 years of cheesemaking knowledge under its belt, and numerous awards to its name. What sets the maker apart is the fact all its cheeses are made using milk sourced from its 30 co-operative farming members, each of them based within 30 miles of the dairy. Animal welfare, and a strong ethos of sustainability guide Clawson Farms every step of the way, which is why Aldi chose to work with the maker to produce its Speciality Selected Long Clawson Mature Blue Stilton - a Silver award winner in the Great British Food Awards, as chosen by head judge Hero Hirsh.
Aldi Specially Selected Long Clawson Mature Blue Stilton has a creamy semi-soft texture, with a hint of tang and salt to the outer edges, blooming at the centre with ripples of savoury, moreish blue.
What to pair with PDO Blue Stilton cheese
When it comes to crackers, a classic thin and snappy sourdough variety brings malty, earthy notes to the table, which match perfectly with Stilton. Oatcakes work well too. As do digestive biscuits for a touch of sweetness, or biscuits and crackers studded with dried fruit. A garibaldi or fig roll are excellent accompaniments.
To drink, we suggest a light red wine such as a Pinot Noir or Beaujolais, a sweet ice wine, iced cider or Sauternes, or a chilled bottle of British cider or keeved perry.
On the side, how about a few frozen red grapes, quince or damson paste, raisins soaked in Port, chilli jam, dried cranberries, slices of fresh pear, or truffle honey?
5 Unusual pairings for PDO Blue Stilton cheese
Watch our video to see, in real time, the GBF team's reactions to some daringly different pairings.
1. Dark chocolate: The complexity, sweetness and bitterness of a good bean-to-bar dark chocolate brings something quite special to the experience of eating Stilton, enhancing the creaminess, balancing out the salt, and leaving a moreish taste in the mouth.
2. Fresh figs: Ripe figs, sliced thinly, are a fine pairing for Stilton. Even better if sprinkled with a touch of sugar and grilled first.
3. Fruit cake: Notably served in the North of England with Wensleydale, a good fruit cake brings out the absolute best in Stilton, enhancing its taste dramatically. Choose a moist cake, packed with fruit, and with a decent splash of booze included (Christmas cake is ideal). If you don't have any Christmas cake, ‘feed’ a regular fruit cake with brandy or rum for a couple of days before slicing it onto your cheeseboard.
4. Honey: Honey is a star pairing for most cheeses. Its floral nature picks up on the grassy notes of goats' cheese. It tempers the pungency of washed rind cheeses. Brings out the nuttiness of hard cheeses such as Parmesan and aged gouda. And alongside Stilton it balances out the salty, spicy nature of the blue.
5. Mango: Dried mango or mango juice lends an exotic finish to Stilton. A nice one for non blue fans to try.
