Stilton cheese

STILTON selection Marie-Anne CANTIN. A very old English cheese, also called blue stilton cheese, has long since acquired an international reputation. It took its name from a small town in the county of Leicestershire in central England. The production of Stilton is similar to that of the French Fourme d'Ambert. The rind of this cheese is wrinkled, with gray mold, and its paste has a pretty cream color, veined with blue-green. I recommend you enjoy it the English way, with port. For you, the cheeses are refined in our cellars with daily care to delight your taste buds. The weight of all individual cheeses can therefore vary depending on the ripening.