- A hard cows’ milk cheese from Yorkshire, made from milk inoculated with a small amount of fermenting whey but not allowed to become acid. The curd is uncooked and cast in 3 to 4 kg discs. The white paste matures rapidly in 3 to 4 weeks to a mellow honey-like taste. It should not be yellow or sour. A blue-veined version is produced which is matured for 4 to 6 months and is similar to Stilton.