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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).

Subjects: Medicine and Health.

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