EditorialJulie Bettney cuts lines into a vat of cheese curd, one of the final stages before it is potted and left to mature into Stilton cheese, at Hartington Creamery in Matlock, Derbyshire, England on June 9, 2020. (Mary Turner/The New York Times)
EditorialAndy Salt extracts a sample from one of the rounds of Stilton cheese in a maturation room at Hartington Creamery in Matlock, England, June 9, 2020. (Mary Turner/The New York Times)