Clawson Farms inspires student chefs through blue Stilton

Students visited Clawson Farms’ dairy and Bridge Farm, one of the 31 family farms in its co-operative. The programme introduced them to the production of Blue Stilton and to the farming activities behind the cheese.

The visit came after an interactive session at the college. Students studied Stilton’s history, its Protected Designation of Origin status, production techniques and flavour characteristics before being asked to apply that knowledge in a “Stilton Cook-Off”. The exercise invited them to develop contemporary recipes featuring the cheese.

At Bridge Farm, the group examined dairy-herd management and animal-welfare practices. They also watched the milking process and were shown the connection between British dairy farming and the production of premium cheese.

Clawson Farms runs the educational programme as part of an effort to increase the use of blue Stilton in foodservice. The initiative is currently being delivered at five catering colleges, while nine additional colleges are scheduled to join in the next academic year.

Bill Mathieson, managing director of Clawson Farms, said blue Stilton was often associated with the cheeseboard despite its wider potential. He said the college programme was intended to demonstrate its use in modern menus and to give students greater confidence in working with it.

Mathieson said the programme covered applications ranging from savoury and sweet dishes to cocktails and chocolates. He added that meeting farmers, seeing the milking operation and learning about production gave students a clearer understanding of the cheese’s provenance. Clawson Farms said it hoped the participants would use the product more creatively and support British ingredients in their future careers.