Stilton. 215 



and veined with blue mold tlirough its whole sub- 

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

 has a rough, wrinkled, drab exterior. The cheese 



£ ig. 23 Stilton cheese, from " Stilton Cheese Making," by J. M.ij-shall Dugdale, 

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

 retary of the Royal Agricultural Society of England. 



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

 evenly streaked with mold. The flavor is mild and 

 laro^ely characteristic of the mold. The appearance 

 of the cheese is well shown in the cut, Fig. 33. 



