Though the exact origins of Stilton are much disputed, there is little doubt that by about 1730 its production was widespread in the Melton Mowbray area. Through family connections the cheese came to be sold at the Bell Inn in Stilton a small Cambridgeshire town on the Great North Road where it was taken by stage coach to London.

Over one million Stilton Cheeses are eaten every year, more than all the other blue cheeses in the UK put together. White and Blue Stilton are now both protected under European law to Leicestershire, Nottinghamshire and Derbyshire. Seven producers are licensed to make the product. Besides Stilton, red Leicester cheese, Slipcote, a runny young cheese and Colwick, a soft white cheese also used to be made locally.