The quintessential English cheese, produced in two varieties: the usual Blue, known for its characteristic strong smell and taste, and the lesser-known White. Both have been granted European PDO status, which requires that only cheese produced in the 3 counties of Leicestershire, Derbyshire and Nottinghamshire may be called 'Stilton' (and surprisingly not the village in Huntingdonshire that gave it its name).

Blue Stilton can only be produced from pasteurised milk (there is a variant called Stichelton which is produced in the same way in Nottinghamshire but using unpasteurised milk). It is formed into a traditional cylindrical shape with a naturally forming crust (which is perfectly edible) and is unpressed. It's distinctive blue veins are created by introducing the Penicillium roqueforti mould and then piercing the crust with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately 9 to 12 weeks.

It is smooth and creamy with complex, slightly acidic flavours when young. As it matures so the texture becomes softer and creamier with a rich, deep and mellow flavour, with herbaceous hints that linger on the palate.