Stilton, the best-known of England's blue-veined cheeses was entirely farm-made until the second half of the nineteenth century when the success of the first factory led the way for dozens of other factories and co-ops which eventually came together in consensus on a precise description of the cheese they made. These guidelines were eventually given formal legal definition and protection. Now Stilton is all made commercially and there is no such thing as farmhouse Stilton. Today only six or so large dairies remain.
Not all Stiltons are created equally.
The veining of the best Stiltons is softer than the striking deep blue veining of industrial Stiltons, caused by intense use of penicillium. Bold veining is usually inverse to flavor and to creaminess. The best Stiltons have multi-colored veins and look more like marble, often with streaks of green and blotches of yellow.
It's quite strong.
This Stilton below was rescued from suffocating plastic wrap maliciously thrown on and tightened by some heartless grocery worker, then daubed dry and re-wrapped in paper and presently resuscitating and slowly returning back to life -- the portion that I didn't eat, that is.
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