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Hart’s Content: Bringing Stilton-Making Back to Derbyshire

Hartington Creamery Cheese Stilton Peakland Blue White

It’s a film we’ve all seen. A traditional industry is closed down, leaving a community devastated, both in terms of economic loss and sense of identity. But then a band of locals get together and find new purpose through ballet dancing or trombone playing or pub stripping. Of course, it’s all made up, based on whimsical notions of plucky northerners winning over adversity. But, for one Derbyshire village I visited recently, truth could be stranger than fiction – except they’ve found a new beginning in a different sort of culture from ballet or brass bands. To be precise, a cheese culture – Penicillium roqueforti – which is responsible for the blue veins of Stilton.
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