Classic Blue Stilton should be stored in the fridge and brought up to room temperature before eating. Once opened, cover the cut surface of the cheese with clingfilm.

To allow this Stilton to develop its unique flavour, Cropwell normally age it to 12 weeks. They craft this cheese carefully by hand, using methods that have changed little since the 17th century. It is made using vegetarian rennet and around 78 litres of fresh, local milk. As the only Stilton ever to be served on Concorde, Cropwell Bishop Classic Blue Stilton also holds the honour of being the fastest in the world. When it comes to quality, this Classic Blue Stilton is hard to beat. Proof of this can be found in the awards it has won, and the 2,500 competitors it fought off to become Supreme Champion of the 2009 Nantwich International Cheese Show.