Stilton is at its best between November and April. Blue Stilton should have a ivory-coloured interior with blue-green veining. More mature versions will have a mellow, creamier taste, and will be slightly darker yellow in colour. The name is protected, meaning that all cheese sold as Stilton must be made in the manner laid down in 1969, but there is also an unpasteurised version available, sold under the name Stichelton.
