Stilton Blue(PDO)英國史帝頓藍紋乳酪

口感層次：圓柱形，帶有黏性的灰色外皮，乳酪的外皮在熟成過程中自然形成並且可以食用。乳酪內部呈明顯的藍綠色大理石紋路，質地脆弱易碎，口感強烈，有明顯的鹹味、辛辣，但不及法國洛克福藍紋乳酪(Roquefort AOP)的濃烈、辛辣與厚重的鹹味。和義大利戈鞏佐拉藍紋乳酪(Gorgonzola DOP)相較，口感更為乾爽柔細，甜味也較明顯。具有厚實的重金屬香氣，非常適合乳酪板(cheese board)享用。

賞味方式：將乳酪置放於常溫30-60分鐘，讓乳酪釋放應有的獨特風味。簡單搭配長棍麵包、蘇打餅乾、蔬菜、水果(無花果、蘋果、西洋梨)就很美味。適合入菜料理增添特殊的藍紋風味。拌入熱熱的義大利麵，也可以搭配生菜沙拉用蜂蜜調味食用。烹調如沙拉、三明治、漢堡、焗烤、塔(tarts)、牛排、蔬菜巧達湯等料理。乳酪板(cheese board)適合搭配波特酒、雪利酒、馬德拉酒、冰酒、貴腐酒、利口酒、朗姆酒，也可以搭配陳年的紅葡萄酒，或是辛口的清酒、白蘭地、威士忌，都是不錯的賞味選擇。

保存方法：請低溫2°C ~6 °C冷藏。開封後，吃多少切多少，剩餘乳酪尚未食用的部分，請1.用保鮮膜或防油紙包妥，2.再放置於保鮮盒冷藏，雙重保護避免降低口感影響風味或是水氣潮濕造成腐壞。

Stilton is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties.

In 1936 the Stilton Cheesemakers' Association (SCMA) was formed to lobby for regulation to protect the quality and origin of the cheese. In 1966 Stilton was granted legal protection via a certification trade mark, the only British cheese to have received that status.

Blue Stilton is often eaten with celery or pears. It is commonly added as a flavouring to vegetable soup, notably to cream of celery or broccoli.It is otherwise eaten with various crackers, biscuits or bread. It can be used to make a blue cheese sauce to be served drizzled over a steak, or the cheese can be crumbled over a salad. Traditionally, a barley wine or port is paired with Blue Stilton, but it also goes well with sweet sherry or Madeira wine. The practice of scooping a hollow in the centre of a Stilton cheese and pouring port wine into it is deprecated; nonetheless this combination has been marketed in screw-topped tubes "like toothpaste". The cheese is traditionally eaten at Christmas.The rind of the cheese forms naturally during the aging process and is edible, unlike the rind of some other cheeses, such as Edam or Port Salut.[citation needed.