Stilton

High-fat cheese (30–50% fat) with an internal blue mould; it is made from ripened whole milk and contains 33–35% water. It has a mellow flavour and is cured for four to six months. Stilton cheese is still made in and around Melton Mowbray in Leicestershire, England, where it originated, but takes its name from a village in Cambridgeshire, 10 km/6 mi southwest of Peterborough; the cheeses were taken there in coaching days for transport to London.