Stilton Cheese - Characteristics

Characteristics

To be called "Blue Stilton", a cheese must:

• Be made only in the three counties of Derbyshire, Leicestershire and Nottinghamshire from local milk, which is pasteurised before use.
• Be made only in a traditional cylindrical shape.
• Be allowed to form its own crust or coat.
• Be unpressed.
• Have delicate blue veins radiating from the centre.
• Have a "taste profile typical of Stilton".

Stilton has a typical fat content of ~35%, and protein content of ~23%.