In which country is stilton cheese produced?
Stilton is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White.
Both have been granted the status of a protected designation of origin by the European Commission, which requires that only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called "Stilton".
Thus cheese made in the village of Stilton which is now in Cambridgeshire (from where its name was derived in the 18th century) could not be sold as "Stilton".
Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to vegetable soup, most notably to the cream of celery or broccoli. The cheese is traditionally eaten at Christmas. The rind of the cheese forms naturally during the aging process, and is perfectly edible, unlike the rind of some other cheeses such as Edam or Port-Salut.