The most traditional Stilton of all is made in Nottingham, England from milk that has come from the same 4 farms since 1920. Always trying to keep as close to the old ways as possible, curds are still gently hand-ladled. Try it with salads, soups, main dishes and dessert! Taste: Rich, minerally tang and buttery texture; mellow, fruity & savory. Pairings: Port, sweet dessert wines. Made with pasteurized cow's milk and traditional rennet.