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A kind of strong rich cheese, often with blue veins, originally made at various places in Leicestershire.
- ‘Deciding to go for a niche market and make a blue cheese, they tried to replicate the sort of cheeses that were then being imported into Ireland, such as Stilton or Danish blue.’
- ‘More than 30 British foods have already been granted special status, including Cornish clotted cream and Stilton cheese.’
- ‘The unidentifiable objects mouldering in the fridge were successively replaced by jars of pickled onions, Cheddar cheese and Stilton.’
- ‘Cheddar comes from everywhere; Stilton from Leicestershire, Nottinghamshire and Derbyshire, and Wensleydale from, yes, Wensleydale.’
- ‘Top with some anchovies and Parmigiano-Reggiano shavings, arrange some Stilton cheese around the dish and garnish with chervil.’
So named because it was formerly sold to travellers at a coaching inn in Stilton (now in Cambridgeshire).
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