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Cheese, Stilton

This cheese is considered by competent judges to be preferable to any other. It should be kept about twelve months in order to ripen it, and many persons endeavour to accelerate this by scooping out a little cheese in three or four places and pouring good port or old ale into it, then stopping the holes again with the cheese, and allowing it to remain two or three weeks. When the cheese is ready to serve, the rind should be cut from the top in a slice about a quarter of an inch in thickness, to be used as a lid, and this should be replaced on the top of the cheese when it is sent from the table. It should be kept closely covered in a rather damp place. It should be served with a clean napkin neatly pinned round it. Probable cost, 1s. 3d. to 1s. 8d. per pound.