From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A strong, English blue-veined cheese made from whole cow's milk, aged for four to six months, with a pale yellow interior, a creamy, crumbly texture and a natural brownish rind. Stilton has been made without interruption since 1730. In the early 1900s, Stilton makers formed an association to control how this cheese should be made and where: only in Derbyshire, Nottinghamshire and Leicestershire. Stilton is punctuated with tiny holes, where it has been pierced by stainless-steel needles to allow air to penetrate.
