All Comparisons

Stilton Cheese vs Cheddar Cheese

Stilton Cheese

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

Cheddar Cheese

Cheddar, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Stilton Cheese has a PDO (1996). Cheddar is not a protected cheese.

Milk Type and Treatment

Stilton Cheese is made with cow milk. Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized.

Composition and Texture

Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of . Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".

Flavor and Aroma

Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".

Appearance and Aging

Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .

Stilton Cheese Cheddar Cheese
Country of Origin United Kingdom United Kingdom
Specific Origin Nottinghamshire, Leicestershire, Derbyshire Southwest (Somerset, Gloucester)
Certification PDO (1996) None
Milk Type Cow’s milk Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Raw, Thermized, Pasteurized
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39%
Rind Varies (natural, cloth, wax, plastic)
Texture Varies (rubbery to friable and crystalline)
Flavor Mild to sharp, buttery to brothy and savory
Aroma Varies
Colors Natural or dyed orange
Forms Tiny truckles to 650-pound blocks
Age A few months to several years
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