At a tangent, can never quite understand the 'white' Stilton thing. I lived for such a long time in Stilton country, and next to a farm where it was first made, linked to pork raising and pork pies ... but the whole point of it, is that it is blue, no?
Well, no
White Stilton is made to the same PDO protected standards as Blue Stilton, but without the penicillium roqueforti mould which creates the veins. The result is a delicate white cheese with a fresh mild taste and crumbly texture. White stilton is a young cheese and is usually sold at just 4 weeks old.