[h1]Cooking Term[/h1]
Blue Cheese Stilton:  In the XVIII century Stilton was a city which served as a main stop between London and York.

Melton Mowbray, a traveller on this route, and a wine maker, founded this blue cheese on his farm.

Stilton blue is made of 100% cow milk, is bland and compact when young. There are two varieties, the famous aged blue and a white variety. When aged, Stilton blue can be quite pungent and tangy similar to other cheeses in this genre.

The blue is predominately used for cracker and cheese platters, however, it is also used with filet mignon as a dressing and in salads.

The white is used with fruits and nuts as a dessert.