Apart from Nottinghamshire and Leicestershire, what is the only other English county allowed to produce Stilton cheese?
Stilton cheese Stilton cheese Stilton is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White. Both have been granted the status of a protected designation of origin by the European Commission, which requires that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called "Stilton". Thus cheese made in the village of Stilton which is now in Cambridgeshire (from where its name was derived in the 18th century) could not be sold as "Stilton". Frances Pawlett (or Paulet), a
Stilton cheese Stilton has a typical fat content of approximately 35%, and protein content of approximately 23%. A number of blue cheeses are made in a similar way to Blue Stilton. These cheeses get their blue veins and distinct flavour from the use of one or more saprotrophic fungi such as "Penicillium roqueforti" and "Penicillium glaucum". Stichelton is made in the same way as Stilton cheese and uses cows' milk from a permitted county (Nottinghamshire), but the milk is unpasteurised and so under the PDO it cannot be designated as true Stilton. Since the PDO came into effect, some British supermarkets have