White Stiliton Mango and ginger

White Stilton is made in a similar way to its more famous blue sister cheese, but without the use of Penicillium roqueforti. Matured for around 4 weeks in vacuum packs, the cheese has no rind and a light, crumbly texture. Like Blue Stilton, White Stilton is protected by a PDO, which specifies it must be made with pasteurised cows’ milk from Leicestershire, Derbyshire or Nottinghamshire. The PDO allows for other ingredients to be added to create flavoured cheeses. Leicestershire-based Long Clawson Dairy makes White Stiltons with added cranberries, blueberries or apricots, but one of its most popular blends is Festival, made with mango and ginger. Pieces of dried mango and crystallised ginger are added to milled White Stilton, before it is reformed into wheel shapes, which are portioned into 1.1kg half wheels and vacuum packed for retail.