A thimble of cheese

Stilton

By Karen Groves on October 5th, 2011

You just can’t go wrong with British Stilton. Growing up in England this was naturally the first blue I experienced. I’ve been a stalwart fan ever since. I like its comparative dryness next to other blues. The stronger the Stilton, the better as far as I’m concerned. I sort of lose interest when there’s only the white flesh left that sits inside the thick rind.

Quick facts:

$10.99/lb

Pasteurized cows milk

Microbial rennet