, from whole pasteurized milk, a typical English which takes its name from the village of the same name in which, in the 18th century, it was produced for the first time.
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There are two different varieties of stilton: white, more delicate and less intense, blue, strong in both smell and taste - due to the presence of mold inside.
The blue stilton - like the white one - enjoys the recognition of Protected Designation of Origin assigned to it by the European Commission (EC). On the other hand, this award is linked to specific production requirements, including the geographical area that delimits the cheese-making area. Blue stilton can only be sourced within the counties of Derbyshire, Leicestershire and Nottinghamshire, according to a painstakingly established process.
