Stilton is available in two varieties, Blue Stilton and White Stilton. Historically, it has been referred to as "
The King of Cheeses".
To manufacture Stilton, rennet is added to cow's milk at a temperature of 86 degrees farenheit until the curds form (this takes around an hour). The curds are then drained of whey and moulded into shape. Stilton is then rested for a week, and allowed to mature for 6 to 8 months.
The fat content of this classically smelly English gastronomic delight is a thoroughly artery-clogging 55%
research source: cheese.com