Stilton is England's classic blue cheese — a tall, cloth-bound cylinder of pasteurised cow's milk, its pale, slightly crumbly ivory paste shot through with blue-green veins of Penicillium roqueforti. Rich, savoury and tangy with a gentle peppery bite, it is famous as Christmas-table cheese and is often eaten with port. A separate, rarer White Stilton is the same cheese left un-inoculated, so it stays mild, crumbly and unveined.