Award Winning Tuxford & Tebbutt

Strong & Creamy

Blue Cheese


Strong & Creamy


As the ‘King of English Cheese’, Stilton is the most popular of all the Blues.

Arla’s legendary Tuxford & Tebbutt creamery in Melton Mowbray has been handcrafting Stilton since 1780, making it the world’s longest surviving maker of this noble cheese. Indeed, it is one of just six creameries in the world permitted to make Blue Stilton.

Stilton has acquired Protected Designation Origin status and can only be made in Leicestershire, Nottinghamshire and Derbyshire using milk exclusively farmed from the same three counties.

Traditionally produced in open vats using pasteurised milk, the cheese is salted and milled into hoops where it gets turned for around five days


before being transferred to the maturing stores. Here, it is individually matured and lovingly graded by hand at regular intervals to create the perfect Stilton.

The result? A satisfyingly rich cheese with rounded, complex flavours with a piquant finish and a smooth creamy mouth feel.

Stilton has been celebrated for centuries by cheese lovers, as can be seen in a 19th century saying from the village of Wymondham: ‘Drink a pot of ale, eat a scoop of Stilton, every day, you will make ‘old bones’.

This majestic cheese is particularly versatile. Always allow Stilton to reach room temperature to bring out the full flavour, then simply enjoy a generous chunk with crackers or selection of fruits and a glass of port. It’s also a prized cooking cheese which can bring a smooth, tangy richness to soups, sauces and salads.

Shropshire Blue

Full Bodied

Shropshire Blue

Made alongside our famous Stilton at the Tuxford & Tebbutt creamery, Shropshire Blue is also a very popular and high quality Blue. The cheese has a strong nutty flavour and delightfully smooth and creamy texture.

Made in a similar process to Stilton, the cheese is produced using pasteurised milk and is salted and milled into hoops before being transferred to the maturing stores to mature.Our expert cheesemakers are very precise in making sure the exact quantities of ingredients are added to perfect its strong and creamy characteristics that is known for.


The main factor that differentiates this cheese from other Blues is its rich orange colour which creates a beautiful contrast between the delicate blue veins. This is created by adding a natural food colouring called Annatto to the cheese mixture.

The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness by a cheesemaker who had trained in Stilton making in Nottinghamshire. Originally known as Blue Stuart or Inverness-shire Blue, the cheese was marketed as Shropshire Blue despite having no links to Shropshire. Today it is more commonly produced in the East Midlands alongside its cousin, Stilton.

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Arla Foods Ltd
4 Savannah Way
Leeds Valley Park, Leeds,
LS10 1AB

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