Paxton’s Finest Stilton — Your Christmas Cheese in the Making

Right now, in the dairies of Nottinghamshire, the cheeses destined for your Christmas table are beginning their quiet transformation. Over the next twelve weeks, they’ll be coaxed from fresh milk to a beautifully veined, creamy blue—ready to take centre stage on festive boards up and down the country. This is the story of how Stilton is made, why the method matters, and what makes Paxton & Whitfield’s Finest Stilton such a stand-out.

A brief heritage

Known as the “King of English Cheeses,” Stilton rose to fame in the 18th century and is protected today by PDO status. That means genuine Stilton can only be made in Nottinghamshire, Leicestershire, or Derbyshire—and always to strict traditional methods. Paxton & Whitfield were among the first cheesemongers to bring Stilton to market, and it remains our best-selling cheese.

The make process, step by step

Stage 1 — Curd forming
Fresh local milk is poured into open vats. Starter cultures (for acidity), rennet (to set the milk) and Penicillium roqueforti (the blue mould) are added. Curds form and the whey drains away overnight.
What this means for Christmas: those curds forming now will be your December cheese.

Stage 2 — Hand-ladling & hoop filling
Here’s where Paxton’s profile begins to take shape. The delicate curds are hand-ladled and transferred into tall cylindrical hoops (moulds). Hand-ladling protects the curd structure, helping to create the signature creamy, buttery texture our customers love. The cheeses drain for several days under carefully controlled temperature and humidity, and are turned regularly for even moisture.

• Milling: Curds are broken into smaller pieces so they knit together evenly.

• Rubbing up: The edges are smoothed by hand to hold back blue development until the right moment.

Stage 3 — Sealing
After five to six days, hoops are removed and each young cheese is sealed and shaped into its roundel. This keeps air out while the interior readies for ripening.

Stage 4 — Ripening (about five weeks)
The cheeses move to maturation rooms with precise temperature and humidity. They’re turned regularly as flavour deepens and the rich, mellow Stilton character develops.
Christmas note: the wheels made now will ripen steadily through autumn to be perfect at Christmas.

Stage 5 — Piercing (week ~5, then again a week later)
Stainless-steel needles pierce the rind to allow oxygen in, encouraging those beautiful blue veins to blossom throughout the paste. A second piercing helps ensure even veining and balanced flavour.

Stage 6 — Grading & final maturation
Around week nine, cheeses are graded with a cheese iron—assessing aroma, texture, flavour and appearance. Cheeses that meet the strict PDO standard continue to mature. Paxton & Whitfield Stilton is typically brought to peak at around twelve weeks, aligning perfectly with the festive season.

Why hand-ladled matters

Hand-ladling preserves the curds’ integrity. Less mechanical stress means a closer, creamier paste that melts on the tongue, while still carrying the gentle herby tang and savoury depth you expect from top Stilton. It’s a small decision with a big sensory payoff—and it’s a key reason our Stilton stands out on Christmas Day.

Paxton’s Finest Stilton

Our Stilton is made for us by Cropwell Bishop in Nottinghamshire to a flavour and texture profile exclusive to Paxton & Whitfield: mellow, creamy and buttery, with elegant blue veining and a balanced, herby finish. It’s a style that’s earned acclaim—Super Gold at the World Cheese Awards (2018) and Supreme Champion at the Virtual Cheese Awards (2025)—and countless compliments from customers who return to it year after year.

Serving for the season

At its prime, Stilton shows a natural grey, gently wrinkled rind and a creamy-yellow interior marbled with blue-green veins. Pair it with walnuts and pears, finish a feast with our P&W Vintage Port, or fold it into a savoury tart for Boxing Day. However you serve it, know this: your Christmas Stilton is already in the making—hand-ladled, patiently ripened, and brought to peak just in time.