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., 8rd Series, vol. x., through the courtesy of the Sec- 
retary of the Royal Agricultural Society of England. 
itseif 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. 
