About Stilton Cropwell Bishop
The Cropwell Bishop Creamery, located in the Vale of Belvoir just South-East of Nottingham, makes one of the most consistent award-winning Blue Stilton cheeses available. Named after the village where it is produced, each Blue Stilton cheese is hand made by methods that have changed little since the 17th century. Traditional cheesecraft is combined with modern facilities to make consistently delicious, premium quality Blue Stilton cheeses - each made from around 78 litres of fresh, local cows' milk.
Stilton Cropwell Bishop has a distinctive pattern of blue/green veining created by the addition of penicillium roqueforti during the production process. At it's peak after maturing for around 3 months, it is creamy with a rich but subtle spicy flavour.
The Cropwell Bishop Creamery
The Cropwell Bishop Creamery is an independent family owned and run company near the Nottinghamshire/Leicestershire border. The Creamery itself was acquired by Frank Skailes in 1948, and Blue Stilton cheese has been made there for over a hundred years. The Skailes family began their long association with cheesemaking and distribution in the nineteenth century through grandparent company Matthews and Skailes, whose headquarters were in Tooley Street, London.
The Creamery is very much a part of village life. Most of the employees live locally and there are several members of staff who have been with the Creamery for over 25 years. In 2007 the facilities were increased by the building of a new packing and despatch department.
The History of Stilton
Stilton is still made in much the same way as it was when Daniel Defoe, writing in his "Tour through England & Wales" in 1727, remarked that he "...passed through Stilton, a town famous for cheese." And yet, Stilton was never made in the town of Stilton!
Stilton was first made in the early 18th century in the midlands of England - specifically in and around the Melton Mowbray area. Stilton takes its name from the village of Stilton (though no Stilton was ever made there) located about 80 miles north of London on the Great North Road. It is here that the coaches travelling from London to Scotland and other northern cities made their first stop for fresh horses and overnight stays. Convenient to Melton Mowbray and the surrounding area, the village became the central market place for the cheese with thousands being sold every week. Thus the blue cheese one would buy in Stilton became known as Stilton cheese.
The first written reference to Stilton cheese was in William Stukeley's Itinerarium Curiosum, letter V, dated October 1722. Other references made about the same time clearly indicate that Stilton was a hot item even then. Frances Pawlett, a skilled cheese maker, of Wymondham, is credited as the person who gave Stilton its first quality and shape standards. Her skill at cheese making and her husband's business acumen led to the first marketing cooperative in the area for Stilton. Frances would come to set the standards other cheese makers would need to meet for "blued cream cheese" good enough to be marketed as Stilton. Along with the help of Cooper Thornhill, owner of the famous Bell Inn of Stilton, the Pawletts helped build the trade in Stilton cheese to record levels.
Today Stilton is made much the same way as it was in the 1700's. In 1936 The Stilton Cheese Makers' Association, was formed to maintain the quality standards and protect the name of Stilton. Stilton is a Certification trademark and a PDO (protected designation of origin) cheese. This means true Stilton can only be made by authorised creameries operating in the three counties of Leicestershire, Nottinghamshire and Derbyshire. Over a million cheeses a year are made by the six creameries which are authorised to make Stilton.
Keeping notes
Wrap Stilton in foil or cling wrap and refrigerate in an airtight container. This prevents the cheese from tainting other foods in the fridge and vice-versa. It will keep for up to two weeks, and during this time, the cheese will continue to mature and mellow.
For longer storage, Stilton also freezes quite nicely. Wrap it well and it can be frozen for up to three months. When ready to use, defrost the cheese slowly by placing it in the refrigerator for 24 hours. This will help maintain the cheese’s glorious creamy-crumbly texture.
