This "Huntsman" cheese of layered Stilton and Double Gloucester showed up in
the US in the 1980s I think and has become popular.

Here is the best quotation I know on Stiltons.

-------------
Stiltons are accustomed to receiving a good deal of attention. So
much time, skill, and care goes into making them that, as Mrs.
Musson of Wartnaby, a dairywoman famous for her cheeses,
remarked to Rider Haggard, "Except that they make no noise,
Stiltons are more trouble than babies." They have to be turned
more often than other cheeses while they are ripening, and at the
later ripening stages they have to be brushed each day to keep
them free of mites. Of those who do the daily brushings Sir John
Squires has said, "The job is one in which a man should take as
much pride as a groundsman takes in his wicket at Lord's." And
Burdett calls their work "Blessed labour!"

Marquis & Haskell, _The Cheese Book,_ p. 154 (via M. T.)


-- Max Hauser