Stilton

The king of English cheese, Stilton is produced only in Leicestershire, Nottinghamshire and Derbyshire. It is most commonly blue-veined or, less regally, white. Blue Stilton, made from pasteurized cows’ milk is ripened for three to four months; it has a gray crinkled crust, moist crumbly texture, creamy-yellow interior, all-over blue-green veining and a rich tangy flavor. Available throughout the year, but at its best in late autumn (made from rich summer milk), it is traditional fare at Christmas — accompanied by port. When buying, avoid cheese with a dry brownish interior (except at the edges) or patchy veining. Cut Stilton flat, across its face; never scoop it out from the center. And never pour port into it — such a practice spoils two superb natural foods. White Stilton, without the mould, is a younger, milder cheese. (258)