Stilton
STORE IT RIGHT
Keep your stilton in as large chunks as possible for the longest shelf-life. All cheese needs to breathe, so don’t be tempted to wrap it in cling film (the delicious. kitchen is cling film free, so yours can be too). Wax paper, beeswax wraps or kitchen foil are better at stopping the cheese drying out and won’t cause a layer of moisture that encourages surface mould. If you have a dairy or veg drawer in your fridge, pop the cheese in there too; if not, a cardboard box in the fridge works fine. Kept well, stilton should last in the fridge for a couple of weeks after opening. Bring it to room temperature a few hours before putting on a cheeseboard (don’t bother if you’re using it in cooking).