Stilton Stevenson Reserve
Thomas Hoe Stevenson was a cheese producer located in the Belvoir Valley. Following in the footsteps of his ancestors, he made Stilton at Mount Pleasant Farm in the late 1800s. It is now made at Long Clawson Dairy in Leicestershire using local cows milk. Protected by PDO, Long Clawson is one of only six dairies in the world licensed to make Blue Stilton.
Milder than our Colston Bassett, each wheel is selected and expertly refined by hand to ensure the highest quality. Unlike most Stilton which is aged for eight weeks, this Reserve version is aged for a minimum of fifteen. The result is milder and mellow flavour that serves as the perfect introduction to English blue cheese.
Rich and creamy with a distinctive blue tang, this cheese is excellent in sauces, soups or crumbled in a salad with a balsamic vinegar sauce. On your cheeseboard, serve your Stevenson Reserve with a Tawny Port or a sweet, crisp wine like Monbazillac.