Cheese was made at Quenby Hall in a
Saxon settlement.
In the 17th Century a pressed blue cheese, the precursor of
the cheese we now know as Stilton, was made at the hall which
was newly rebuilt in the fashionable Jacobean style.
In the mid 18th century Shuckburgh Ashby, the owner of Quenby,
went into partnership with Cooper Thornhill and made a soft
blue cheese, this was sold at the inn in the village of Stilton
on the Great North Road.
This cheese became known by the public as Stilton.
