Stilton Semi‐hard, creamy white or blue‐veined English cheese made only in a very restricted area of the Vale of Belvoir in Leicestershire, England, but named after the village of Stilton, Huntingdonshire. Matured 3–4 months; for production of blue Stilton the cheese is pricked with stainless steel wires during ripening to encourage growth of the mould Penicillium roquefortii. A 30‐g portion is a rich source of vitamin B₁₂, a source of protein and niacin, contains 11 g of fat and supplies 125 kcal (510 kJ).

Stil·ton / ˈstiltn/ • n. trademark a kind of strong rich cheese, often with blue veins, originally made at various places in Leicestershire, England.

Stilton rich cheese made in Leicestershire, so called from having been orig. sold to travellers at a coaching inn in Stilton, Cambridgeshire. XVIII.