It is a favourite food at Christmas, often served with a glass of port.
Stilton is known as much for its unique smell as for its strong taste and distinctive blue-veined appearance.
But exactly what gives it and other blue cheeses their particular aroma has always been a mystery.
Now scientists at the University of Northampton and University of Nottingham have pinpointed for the first time the yeast that enhances the smell of the cheeses.
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