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WELCOME TO QUENBY STILTON |
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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 an inn in the village of Stilton
on the Great North Road.
This cheese became known by the public as Stilton.
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In 2005 Freddie de Lisle, the current owner of Quenby, re-started
the production of ‘The King of English Cheeses’
at the birthplace of true Stilton.
Quenby Stilton is handmade in the award winning traditional manner using
milk from
local Leicestershire village herds.
It is matured for up to twelve weeks. |
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This project is supported under the England Rural Development Programme by the Department for Environment, Rural Affairs
and the European Agricultural Guidance and Guarantee Fund |
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