Stilton

Blue Stilton cheese and White Stilton cheese are PDO-protected designations covering blue-veined and uncoloured mould-ripened cheeses made in cylindrical form from full cream cow's milk, with no added pressure, produced within the counties of Leicestershire, Derbyshire and Nottinghamshire. Both names are registered under a single file and share a defined geographical area and production method.

About this designation

Blue Stilton cheese and White Stilton cheese are registered as protected designations of origin under file number PDO-GB-0277, with EU protection granted on 21 June 1996. The eAmbrosia identifier is EUGI00000013112. Both designations are held by The Stilton Cheese Makers' Association. The geographical area is defined as the counties of Leicestershire, Derbyshire and Nottinghamshire. Blue Stilton is described in the specification as a blue-veined moulded cheese made in cylindrical form from full cream cow's milk, with no added pressure, forming its own crust. The specification states that Blue Stilton is sold at a minimum of 6 weeks, Mature Blue at a minimum of 10 weeks, and Vintage Blue at a minimum of 15 weeks. Milk must come from the designated area, except in times of shortage, when it may come from the surrounding counties of Cambridgeshire, Northamptonshire, Warwickshire, Staffordshire, Greater Manchester, Cheshire, Yorkshire and Lincolnshire. Starter cultures, rennet and penicillium spores are used in production. The competent control authority is the Department for Environment, Food and Rural Affairs. Labelling must carry the PDO designation.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-GB-0277 (eAmbrosia identifier EUGI00000013112).
• Both Blue Stilton cheese and White Stilton cheese are protected under the same registration.
• Production is restricted to the counties of Leicestershire, Derbyshire and Nottinghamshire.
• The specification sets minimum selling ages of 6 weeks for Blue Stilton, 10 weeks for Mature Blue, and 15 weeks for Vintage Blue.