Whitestone Cheese well-known of which is Whitestone Windsor Blue. Other varieties made include Waitaki Camembert, Whitestone Farmhouse, Whitestone Brie, Mt Domet Double Cream Brie, Moeraki Bay Blue, Highland Blue, Totara Tasty, Manuka Feta, and four sheep's milk cheeses (notably Monte Cristo). Three goat's milk cheeses are also made: Parson's Rock, Duntroon and Danseys Pass. Whitestone Cheese Whitestone Cheese is one of the New Zealand South Island's leading cheese companies. The company is based in Oamaru, and takes its name from the limestone known as Oamaru stone which is quarried locally. The cheese is made with no artificial additives and milk from local
Stilton cheese "skilled cheese maker" of Wymondham, has traditionally been credited as the person who set modern Stilton cheese's shape and style characteristics in the 1720s, but others have also been named. A recipe for a Stilton cheese was published by Richard Bradley, first Professor of Botany at Cambridge University in his 1726 book "A General Treatise of Husbandry and Gardening". Bradley records a letter from a correspondent, John Warner, which states the cheese is made in Stilton and that the Bell Inn produced "the best cheese in town". The first known written reference to Stilton cheese appeared in William Stukeley's "Itinerarium