You'll have to plough your way through that at a rate of knots, won't you? I thought Stilton needed eating young. Last night in an eatery we discovered an amazingly good Cheddar-style cheese from Wales called Hafod. Clean, strong and tangy, beautiful texture in the mouth. It's organic and made in small quantities only from unpasteurised milk. Have you tried Stichelton? It's basically Stilton made with unpasteurised milk (which is why they can't actually call it Stilton). I reckon it's superior, but only if you can get it freshly-cut. Once cut it oxidises quite quickly and isn't so good. Another amazing blue is Bath Blue. Same consideration applies. Once it's starting to darken it's nowhere near at its best any longer.