Blue Stilton or just Stilton cheese is named for the little village of Stilton, but it has never been made there. It was, however made nearby and is still made locally within the counties of Derbyshire, Leicestershire and Nottinghamshire.
The paste of the Blue Stilton is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory color with well-spread blue veining growing from the center outward. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens as it matures. Blue Stilton cheeses are drum shaped with a thick, hard, uncracked crust which is usually grayish-brown and slightly wrinkled with whitish powdery patches.
Blue Stilton is not sold until it is at least three months old and a few cheeses are sold when they are more mature. The age at which Stilton should be eaten is very much a matter of personal preference.
Blue Stilton is a versatile and easy to use ingredient in a variety of starters and main courses - a little goes a long way. Blue Stilton is best served at room temperature and is a must for any gourmet cheese board.