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’.
"Unwrap and Leave it a semi height humidity area, occasionally turning, allow a development of a sponge like dew on the rind of the cheese. This technique prompts solid piquency, making it solid different that its brother Cropwell Stilton."
Perry James Wakeman - Cheese Guy & Maturer
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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