Clawson’s Creamier, Milder 1912 Artisan Stilton

I am great lover of blue cheese, including the unique taste of Stilton. I’m always happy to try new cheeses, and a recent discovery led me to the milder version of a classic; the 1912 Artisan Stilton.

About the producer

Clawson Farms is one of only four dairies globally authorised to produce Stilton under its Protected Designation of Origin (PDO) status. So when they bring out a new product, you can be assured it will be good. Handcrafted under PDO rules by cheesemakers with more than 90 years of combined experience, this new creamier, milder 1912 Artisan Stilton is ideal to tempt those who are reticent to try blue cheese – while also having enough kick for loyal fans.

This “new-to-blue” take on Stilton in a handy resealable 150g wedge. It’s ideal for a cheeseboard, classic stilton recipes, or adding a twist to tried and tested comfort food.

Here’s a recipe you will thank me for!

Cauliflower Blue Cheese

Serves: 4-6 | Prep Time: 15 min | Cook Time: 30 min | Total: 45 min

Ingredients

Cauliflower:

• 1 large cauliflower (about 1-1.2 kg), trimmed and cut into florets
• 1 tsp salt (for the boiling water)

Cheese Sauce:

• 40 g unsalted butter
• 40 g plain flour
• 500 ml whole milk, warmed
• 1 tsp English mustard (optional, but balances the Stilton nicely)
• 100 g Stilton cheese, crumbled
• 50 g mature cheddar cheese, grated (adds stretch and smoothness)
• Freshly ground black pepper, to taste
• A small pinch of nutmeg (optional)

Topping:

• 25 g fresh breadcrumbs
• 25 g grated cheddar (or extra Stilton, if you prefer it punchy)
• 1 tbsp chopped parsley (optional, for garnish)

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How to cook your Caulifloewe

1. Heat oven to 200°C (180°C fan) / 400°F / Gas 6.
2. Bring a large pan of salted water to a boil. Add the cauliflower florets and cook for 5–6 minutes until just tender but still holding their shape.
   Drain well and let them steam-dry in the colander for a few minutes.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the warm milk, a little at a time, until smooth and thickened. Stir in the mustard, Stilton, and cheddar until melted and creamy. Season with black pepper and a touch of nutmeg.
4. Arrange the cauliflower florets in a lightly buttered ovenproof dish. Pour the cheese sauce evenly over the top, ensuring all florets are coated.
5. Mix the breadcrumbs with the remaining cheddar (or Stilton) and sprinkle over the sauce.
6. Bake for 20–25 minutes, until golden, bubbling, and irresistibly aromatic.
7. Sprinkle with parsley before serving, if desired. Serve piping hot as a side dish — perfect with roast turkey, beef, or any hearty main.

Founded in 1912, Clawson Farms is a farmer-owned cooperative of 31 milk producers within a
30-mile radius of Leicestershire. Renowned for its award-winning Stilton and specialty cheeses,
the dairy combines time-honoured craftsmanship with innovation, earning recognition as World
Champion Cheesemakers. Every cheese — from classic truckles to the signature 1912 range —
is made by artisans with more than 90 years of combined expertise.