Over rated.

England finally discovers something with taste, and declare it the
best cheese in the world. Hate to break it to you, but France and
Italy have been doing this for about 1,000 years longer and have a
lot better blue cheeses. Stilton isn't any better than many
American made blues (St Pete's, Marin French Cheese Company). and
they certainly can't complete with other European blues. There's
nothing special in it's process that differentiates it from any
other cow's milk cheese made from penicillium roqueforti ("foot
odor" in English).

The best blue, IMO, comes from Ireland - Cashel blue. But I know
tastes in cheese vary wildly. I'll spare you the "fruity
undertones" and "burnished tannins"-type descriptions.

And don't get me started on the Roqueforts. The best one out there
was on sale for limited time at Newflower/Sunflower market and I
can't recall the name of it or recognize it from any lists available
online (it sounded like a womans name - Like "Maria").

I do have to take back my, "Societe' is a perfectly fine Roquefort"
statment. Somebody told me it was near the bottom of the list, and
of course I huffed and puffed and probably called him tasteless.
But once I tasted it again after trying many of the others, I agree.
It's not in the top half of the list.

-sw