A Festive Celebration of Cheese

A Festive Celebration of Cheese: From “New-to-Blue” Stilton to Charming Christmas Truckles.

Christmas is my favourite time of year for many reasons, but cheese sits delightfully high on that list. A good wedge has the power to turn even the simplest gathering into something cosy and joyful. And this year, after tasting my way through an irresistible lineup from Clawson Farms, I can confirm that they’ve delivered some of the most exciting festive cheeses yet.

As someone who adores cheese in all its forms — crumbly, creamy, sharp, mellow, fruity, fiery — I’ve tried every one of these products and can wholeheartedly recommend them. Whether you’re assembling a decadent cheeseboard, hunting for foodie gifts, or looking for inspiration for your festive cooking, this year’s offerings are well worth getting excited about.

The New Creamier 1912 Artisan Stilton

I have a soft spot for blue cheese, and discovering the new creamier, milder version of Clawson’s 1912 Artisan Stilton felt like finding a little festive treasure. One of just four dairies worldwide licensed to make Stilton, 1912 has crafted a gentler, smoother, beautifully balanced recipe that still honours everything I love about traditional Stilton.

Made under PDO rules by cheesemakers with more than 90 years of experience, its texture is luxuriously silky, and the flavour — while still unmistakably Stilton — is wonderfully approachable. It comes in a convenient resealable 150g wedge, ideal for squeezing into an already full fridge during December.

I’ve enjoyed it crumbled over roasted figs, whisked into a creamy sauce for pasta, and of course, on a festive cheeseboard. It works beautifully every time.

Truckle Up! My Favourite Stocking Filler This Year

If you’re anything like me, you’ll appreciate a foodie gift that feels both fun and genuinely delicious. Clawson Farms’ new £10 Truckle Gift Box ticks every Christmas box — I’ve tried it, loved it, and already have a list of people I’ll be gifting it to.

Handcrafted in Leicestershire, this charming little box contains two wonderfully different cheeses, each with its own illustrated character:

Captain Bulldog: Vintage Cheddar

A classic, satisfying cheddar with a lovely depth and a subtle crunch. It’s the kind of cheddar you can rely on — perfect with crusty bread and pickle. Captain Bertie Bulldog has excellent taste.

Wizard’s Fire: Red Leicester with Scotch Bonnet & Harissa

This one surprised me — in a very good way. The warmth of harissa meets the sweet heat of Scotch Bonnet to create a lively, festive cheese that brightens any cheeseboard. Randolph the Wizard would definitely approve.

The gift box, available exclusively in larger Sainsbury’s stores and online from 19 November, makes an ideal stocking filler or Secret Santa present for fellow cheese lovers.

To get you in the festive mood I have a couple of recipes I Can highly recommend:

1912 Stilton & Fig-Stuffed Pork Loin

A stunning centrepiece roast where savoury blue cheese meets the sweetness of figs. It looks impressive and tastes even better.

Serves: 6-8 | Prep Time: 25 min | Cook Time: 1 hr 20 min | Resting Time: 15 min

Ingredients

For the Pork:

• 1.2-1.5 kg boneless pork loin, skin on or off (butterflied – ask your butcher, or see note below)
• 1 tbsp olive oil
• 1 tsp sea salt
• Freshly ground black pepper

For the Stuffing:

• 100 g Stilton cheese, crumbled
• 100 g dried figs, finely chopped (about 5-6 figs)
• 1 small onion or shallot, finely diced
• 1 tbsp olive oil
• 1 garlic clove, minced
• 50 g fresh breadcrumbs
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• Zest of ½ lemon (optional, for brightness)
• Salt and black pepper, to taste

For Roasting:

• 150 ml dry cider or white wine
• 100 ml chicken stock
• 1 tbsp honey (optional, to brush the top in the final 10 minutes)

Method

1. Heat oven to 200°C (180°C fan) / 400°F / Gas 6.
2. Heat olive oil in a small pan over medium heat. Sauté the onion and garlic for 3-4 minutes until softened. In a bowl, combine the cooked onion and garlic with chopped figs, Stilton, breadcrumbs, herbs, mustard, and lemon zest. Mix until well combined – the mixture should be soft but not wet. Season with salt and pepper.
3. Place the pork loin fat-side down on a board. With a sharp knife, slice lengthways through the centre, almost to the other side (leave about 1 cm uncut), and open it out like a book.
   If the joint is thick, you can make a second cut in one half and open again to form a larger rectangle – aim for an even thickness.
4. Season the inside lightly with salt and pepper. Spread the fig and Stilton mixture evenly across the surface, leaving a small border around the edges. Roll the pork up tightly from one long side, keeping the filling enclosed. Tie securely with kitchen string at 2-3 cm intervals.
5. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Brown the pork on all sides for about 5 minutes total – this adds flavour and helps the fat crisp up.
6. Transfer to a roasting tin, seam side down. Pour cider (or wine) and stock into the base. Roast for 1 hour 20 minutes (or depending on the size of your pork loin), basting once or twice. If desired, brush the top with honey during the last 10 minutes for a golden glaze. The internal temperature should reach 65-70°C (150-160°F) in the centre.
7. Remove from the oven and rest under foil for 15 minutes before slicing thickly.

Cauliflower 1912 Cheese

Comfort food at its finest. The Stilton adds a depth and richness that elevates this classic dish into something truly special.

Cauliflower Blue Cheese

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

Ingredients

For the Cauliflower:

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

For the 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)

For the Topping:

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

Method

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.

If you’re planning your festive menu or looking for delicious gifts, I can sincerely recommend exploring the Clawson Farms range. From mellow blues to fiery truckles, there’s something here for every cheese lover — and every Christmas table.

Poppy Watt