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Stilton is the aristocrat of British cheeses. Its upper-crust rep arises from lore that a pound cost double a farm worker’s daily wage in the 1700s. It’s only fitting that its refined yet earthy allure, pungent blue veins and salty finish go so well with fancy tipples like port.

One of only a dozen British cheeses with protected status on where and how it’s made, creamy-crumbly Stilton is in a class by itself.