English Stilton cheese
This product is produced by Colston Bassett in England.
English Stilton cheese originated – where else? – in the village of Stilton, Cambridgeshire, England, in the 1700s. It is a rich, creamy blue cheese with veins of blue running throughout the cheese. The cheesemakers at Colston Bassett Dairy use the blue cultures (Penicillium roqueforti) to make this mellow, melt-in-your-mouth classic. Today it is made only in Nottinghamshire, Leicestershire and Derbyshire, and is at its best usually around 12 weeks of aging. It should be kept refrigerated, but removed from the refrigerator two hours before you plan to eat…and served at room temperature.