Skagit Food Co-op blog:

the Cheese Whisperer

Cheese Whisperer: Royal Blue Stilton Sale

Stilton is known as the “King of English Cheese” and has a rich history that can be traced back at least to the early 17th century. Try this elegant, tangy cheese at a great value: the Co-op now offers bulk Blue Stilton on sale for $9.99 per lb, available while supplies last.

Quintessentially English, Stilton cheese has its own Certification Trade Mark and is an EU stiltoncellarProtected Food Name. There are only six dairies in the world that are licensed to produce authentic Stilton and there are numerous rules governing how it can be made, including:

  • it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire.
  • it must be made from locally pasteurized produced milk.
  • it can only be made in a cylindrical shape and it must be allowed to form its own crust.

Stilton is versatile and ideal for both special occasions and in everyday recipes and snacks. Serve this treat at room temperature for full flavor. The cheese has a slightly open, creamy texture and melts and crumbles effortlessly. Use a handful of crumbles of Stilton to add zest to soups, pasta, flat breads, quiches, salad dressings, and dips. It is also one of the few cheeses that freezes well for future use — wrap the cheese in plastic wrap or foil and keep for up to three months.

Stilton pairs nicely with many foods, including mushrooms, steak, burgers, nachos, seafood, honey, apples, pears, grapes, salad greens, eggs, and root vegetables.


Blue Stilton Stuffed Mushrooms

Stilton Stuffed Mushrooms with Herb Butter Recipe

Recipe adapted from Steven Wheeler for the Stilton Cheese Makers’ Association


  • 4 oz. butter
  • 5 shallots, finely minced
  • 5 oz. bread crumbs
  • 4 oz. blue Stilton cheese
  • 1 tbsp. fresh sage, chopped
  • 2 tbsp. fresh parsley, chopped
  • 11 oz. open cap mushrooms, brushed clean

Directions: Preheat oven to 325 degrees F. In a small saucepan, melt butter, add the shallots, and cook over medium heat for 3-4 minutes. In a mixing bowl or food processor, place bread  crumbs and add the shallots, Stilton cheese, and fresh herbs. Process briefly until well combined. Remove the stems from the mushrooms, then press the stuffing lightly into the caps. Place on a baking tray and bake in the preheated oven for 35 minutes.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.