Blue Stilton. Stilton is an English cow's milk blue cheese. It's got this crazy natural rind on the outside of the cheese. This is what happens when a cheese is aged in an open air environment. While the rind is really important, it's generally not that tasty to eat. So I'm gonna cut the rind off. I mean I know this is a blue cheese, but it smells like aged cheddar. That's really good. The way you make a blue cheese is that you add blue mold spores to the milk during the cheese-making process, but that mold won't grow without air. So after the cheese is formed, the maker pierces holes in the rind of the cheese, air gets into those holes and the mold starts to grow from the inside out. At the same time they put a lot of salt on the outside of the cheese and the salt migrates in as the blue mold is growing out. And those things are happening simultaneously. So if you look at the blue molding in this cheese versus the Cambozola, Cambozola is like little pockmarks of blue. It's a very, very wet cheese. It's like a big wet sponge. And so when they pierce holes in the cheese to let air in to let the blue mold grow, the curd just kind of collapses. It can't hold itself up. So you don't ever have an opportunity for veining to develop. You just get these little pockets of blue. When you're working with a firmer, denser cheese like Stilton, when you pierce holes in the cheese, the holes remain and you get these more even kind of cohesive mapping of blue veins that develop throughout the cheese. That also impacts the flavor. It's more kind of evenly distributed. It's not as intense 'cause it spreads throughout the cheese. This is really fudgy and dense. It does have those fungal notes and it does have some of those, like, fruity, peppery notes of blue, but it's very balanced and it's got really good salt to kind of anchor it. I'm frankly surprised at how good this Stilton is. Party tricks. These are cheeses with wild flavors and classic mix-ins. White Stilton with Apricots.