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By Robert Carrier

Published 1965

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One of England’s most famous cheeses, Stilton is sometimes called the world’s most regal blue cheese. When properly ripened, its blue mould should be evenly distributed all over the surface in wide-branching veins; the background colour of the cheese is a rich cream, not anaemic white. Best season for this richly flavoured cheese is between November and April.

Companion wines: Clarets, Burgundies.

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