Cropwell Bishop’s Award-Winning Stilton is one of the finest classic blue cheeses in the World and is still handmade by three generations of the Skailes family in the beautiful Vale of Belvoir.
Cropwell Bishop’s creamy ivory interior has blue tributaries flowing out to the rind like cracked porcelain and its' rich, buttery, caramel, velvety-soft creamy texture, melts in the mouth, with an exquisite spicy tang and a superb long-lasting finish. This extraordinary Blue Stilton is truly one of the King of Cheeses!
Crowned Supreme Champion at the British Cheese Awards.
Matured on site at Rennet & Rind by Perry
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Holstein Fresians
Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern German
Pasteurised
The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.
"The guys at Cropwell always provide us a very consistent cheese. The big differences come in with the seasonality of the milk (Summer and Winter Milk). Batch tasting to make sure we understand the flavour profile of the cheese, and especially what to pair them with."
Perry James Wakeman - R&R Affineur
Nottinghamshire is a county in the East Midlands region of England, bordering South Yorkshire to the north-west, Lincolnshire to the east, Leicestershire to the south, and Derbyshire to the west.
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Cousins Robin and Ben Skailes oversee the day-to-day running of the cheese dairy along with their fathers, David and Ian. Using traditional methods passed down by their grandfather, they continue to produce award-winning Stilton of the very finest quality.The creamery plays a big part in Cropwell Bishop village life. Most of their employees live locally, and some of them have been with them for more than 30 years! That is why they trust them to maintain the highest standards of cheese craft; and why we regard them as part of the family.
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