A variant of Stilton which has not had the Penicillium roqueforti mould added.

Like its blue brother, White Stilton is a PDO and can only be made in Derbyshire, Nottinghamshire and Leicestershire from locally produced milk which must be pasteurised before use. Seven dairies are licensed to make White Stilton. It can only be produced in a cylindrical shape and is never pressed. It has a crumbly, open texture with a fresh, creamy background flavour and is best eaten when young at 3 or 4 weeks of age.

White Stilton is widely used by blended cheese makers as its crumbly texture and creamy flavour suit both savoury and sweet additions - the most popular being apricots, mango and ginger, and various berries such as blueberries.