スティルトン
Stilton blue cheese was first sold in the village of Stilton in England but there is little evidence it was ever made there. Different from Stichelton, which is made from raw milk, Stilton cheese is made from pasteurized milk. In addition to being inoculated with "Penicillium roqueforti" to give it the blue vein characteristic, research has shown that other microbiota which are relatives of "Lactococcus lactis", "Enterococcus faecalis", "Lactobacillus plantarum", "Lactobacillus curvatus", "Leuconostoc mesenteroides", "Staphylococcus equorum", and "Staphylococcus" sp. can also be found in Stilton cheese. Some important microbiota contribute to the aromatic profile such as those of the "Lactobacillus" genus due to their production of volatile compounds. During ripening, free fatty acids increase in amount which contribute to the characteristic flavor of blue cheeses due to fat breakdown by "Penicillium roqueforti".