from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A rich waxy cheese with a blue-green mold and a wrinkled rind.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- proper n. A village in Cambridgeshire (originally in Huntingdonshire), England
- proper n. A type of blue-veined cheese made in England.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. English blue cheese
All good stuff, except that Stilton is in Cambridgeshire (and used to be in Huntingdonshire when it was a county).
[Stilton] is created from cow's milk from a restricted list of creameries in Leicestershire, Nottinghamshire and Derbyshire, but gets its name from the Cambridgeshire town, 80 miles north of London on the A1 where it was traditionally sold to resting travellers.
Incidentally, the place with the best claim to being the birthplace of Stilton is Quenby Hall in, of course, Leicestershire.
The name Stilton has been associated with cheese since at least the early 18th century and today over one million Stiltons are produced every year.
Consider the cheese of Stilton, which is not made there, and of Cheddar, which is.
"It will be ready – Mr. Stilton is getting it ready."
In the palmy days of coaching the "Angel" had stabling for three hundred horses, and it was kept by Mistress Worthington, at whose door the famous cheeses were sold and hence called Stilton, though they were made in distant farmsteads and villages.
"Although a cheese called Stilton was produced in the village, we believe that the finished product would bear very little resemblance to the blue Stilton cheese produced in modern times," he said.
(It's illegal to make Stilton cheese in Stilton, which is near Cambridge, but you don't need all those acres of bureaucrats to come up with rules that are simple.)
To be frank, you need something to cut through this - a recipe with fizz, sparkle and bite, such as Stilton and pears on toast, guaranteed to invigorate your taste buds.