Stilton is a PDO-protected English blue cheese made from full-fat pasteurised cow's milk in Derbyshire, Nottinghamshire, or Leicestershire. Its characteristic blue-green veining comes from Penicillium roqueforti mould introduced during production. It has a rich, complex, pungent flavour and creamy texture with a high fat content (~36g/100g). It provides good calcium, protein, riboflavin, vitamin B12, and notably high folate for a cheese (~77µg/100g — the mould produces folate during ripening). As a blue-veined mould-ripened cheese, it is not recommended in pregnancy.
Serve at room temperature for the fullest flavour. A traditional pairing with port, walnuts, celery, and oatcakes. Use sparingly in sauces and dressings as the flavour is intense — a small amount goes a long way. Store wrapped in foil or waxed paper in the fridge; do not wrap in cling film as it needs to breathe.
Where Cheese, Stilton Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 1,230 mg | 154% | |
| Vitamin A (RE) | 390 µg | 56% | |
| Calcium | 326 mg | 41% | |
| Phosphorus | 314 mg | 45% | |
| Potassium | 96.0 mg | 5% | |
| Folate | 78.0 µg | 39% | |
| Magnesium | 15.0 mg | 4% | |
| Selenium | 7.00 µg | 13% | |
| Zinc | 2.90 mg | 29% | |
| Vitamin B12 | 1.20 µg | 109% | |
| Pantothenic Acid (B5) | 0.900 mg | 15% | |
| Niacin (B3) | 0.700 mg | 4% | |
| Vitamin E (alpha-TE) | 0.600 mg | 5% | |
| Riboflavin (B2) | 0.470 mg | 34% | |
| Vitamin D | 0.200 µg | 1% | |
| Iron | 0.200 mg | 1% | |
| Vitamin B6 | 0.130 mg | 9% | |
| Copper | 0.040 mg | 4% | |
| Thiamin (B1) | 0.030 mg | 3% | |
| Manganese | 0.020 mg | 1% | |
| Choline | 0.015 mg | — | |
| Vitamin K | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Iodine | 40.0 µg | 27% | |
| Monounsaturated fat | 10.1 g | — | |
| Glutamic acid | 4.87 g | — | |
| Proline | 2.38 g | — | |
| Leucine | 2.17 g | — | |
| Lysine | 1.96 g | — | |
| Aspartic acid | 1.51 g | — | |
| Valine | 1.42 g | — | |
| Isoleucine | 1.27 g | — | |
| Tyrosine | 1.23 g | — | |
| Serine | 1.17 g | — | |
| Phenylalanine | 1.15 g | — | |
| Threonine | 0.910 g | — | |
| Arginine | 0.730 g | — | |
| Histidine | 0.660 g | — | |
| Alanine | 0.640 g | — | |
| Methionine | 0.620 g | — | |
| Glycine | 0.430 g | — | |
| Tryptophan | 0.310 g | — | |
| Cysteine | 0.160 g | — | |
| Omega-6 (Linoleic acid) | 0.920 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.280 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →