Blue Stilton is made from local pasteurized milk in Derbyshire, Leicestershire and Nottinghamshire counties. Currently only six dairies are licensed to produce Stilton Cheese. Blue Stilton must be unpressed, allowed to form its own crust, and produced in the traditional cylindrical shape, with blue veins extending from the center.
Aged for a minimum of nine weeks which creates a semi-soft creamy cheese that gets crumblier as it ages, Blue Stilton is ideal in soups, salads and dips, dressings and sauces. Sweet wines pair particularly well with Stilton such as Port or a sweet sherry.