Stilton 285 



and veined with blue mold through its whole sub- 

 stance. A well-made and "well -cured Stilton cheese 

 has a rough, wrinkled, drab exterior. The cheese 



Fig. 50. Stilton cheese, from Stilton Cheese Making," by J. Marshall Dugdale, 

 Jour. Royal Agr. Soc., 3rd Series, vol. x., through the courtesy of the Sec- 

 retary of the Royal Agricultural Society of EnglancL 



itself is of a soft, uniform texture, pale -colored, and 

 evenly streaked with mold. The flavor is mild and 

 largely characteristic of the mold. The appearance 

 of the cheese is well shown in the cut, Fig. 50. 



