A semi-soft to semi-hard pasteurized cow’s milk cheese.

It is ranked as one of the top 3 blue cheeses in the world along with Gorgonzola and Roquefort.

And though it is named after the village of Stilton, no Stilton has ever been, and now legally cannot be, made in Stilton!

Moist, firm and somewhat crumbly, it becomes smoother and almost buttery with age.