A GREAT British cheese is under threat — because young people are afraid to eat the mould.

The Co-operative Food has revealed that sales of Blue Stilton have stalled among younger age groups — and that most people who buy the traditional delicacy are older people.

Now the store has issued an emergency SOS – Save Our Stilton – to consumers, to protect it’s unique flavours and taste for the future.

Cheese buyer Mark Cloudy, said: “This cheese is part of Britain’s heritage. We can’t stand by and let it fade away.

“Millions of young people have been taught not to eat food with mould on it, and that view is having a disastrous effect upon demand for Blue Stilton.

“They take one look at the blue veins running through the cheese and then turn away.

“We want to tell everyone just how good Blue Stilton is. It is one of the best cheeses in the world, and it’s produced here in Britain — yet few people realise what a gem they have on their own doorstep.”

Blue Stilton was first produced in Britain in 1730 and is named after the village of Stilton where the cheese was first made.

Blue mould is encouraged to grow on the cheese to create a distinctive, acidic tang, which blends perfectly with the cheese’s rich, creamy texture.

So highly regarded is the cheese that it is the only British variety to have been granted protected trademark status.

Traditionally Blue Stilton is eaten with port at Christmas, but is often used in classic recipes, such as Stilton and pear salad, and cream of celery or broccoli soup. A less known variety of White Stilton, which is made without using mould, also exists.

To eat Stilton at its best it should be removed from the refrigerator for 30 minutes to one hour before serving to allow the flavour to develop.

Stilton is also versatile in cooking and adds flavour to traditional dishes.

Suggestions include:

  • Crumble and stir into mashed potatoes.
  • Sprinkle onto root vegetables and roast in the oven.
  • Add to a white sauce to deliver a tangy flavour.
  • Mix with mayonnaise and lemon juice for an instant dip.