Stilton, first made in the Midlands of England, takes its name from the village of Stilton. Ironically, Stilton has never been made there. The blue cheese was actually made in a nearby town, Melton Mowbray, but sold in the shops of Stilton.
 
Milder than Roquefort or Gorgonzola, Stilton has a rich and mellow flavor with a pungent aftertaste. The finest Stilton is creamy with a subtle, yeasty sweetness and a salty, nutty finish. In fact, the way to judge the quality of your Stilton is by how creamy it is, not by how blue it is.
 
Stilton is excellent for crumbling over salads or as a dessert cheese. Be sure to let your Stilton come to room temperature before enjoying!