Considered to be one of the most famous blue cheeses in the world, Stilton is produced using pasteurized cow’s milk in the three counties of Derbyshire, Leicestershire and Nottinghamshire. Formed into large cylindrical wheels, the cheese is first aged for six weeks before injected with the blue mold spore, Penicillium Roqueforti. It is aged for an additional 3 weeks to fully create a well-balanced cheese that is crumbly in texture and tangy in flavor.