Ilchester Stilton, Not Created Equally

I have a confession to make. There was a time, somewhere before my transition to full blown addict, when I just bought cheeses at random and tried them with little to no regard for where they came from. They were dark days.
They were actually pretty decent days and that practice led me to begin this great cheese adventure so I can't knock it too hard, still though today's cheese is an example of the pitfalls that such a reckless lifestyle leads to. Stilton is the king of English cheeses, some would say the King of all Blue cheeses, but while it is a name controlled cheese there are good Stiltons and there are 'meh' Stiltons. I bought a meh. Here it is, Ilchester Stilton.

Origin: England
Milk: Cow, pasteurized
Rennet: Not sure, but almost certainly vegetarian
Affinage: A few months
Notes: Penicillium Roqueforti is again at work here, this time injected into the wheels with huge stainless steel needles. Positively barbaric, really.
Thoughts: Full flavored and complex without being harsh at all, it shows a marked minerality but stops short of an unpleasant saltiness. A very bold creaminess features prominently and the texture varies noticeably with the rich and thorough veining. This is not a bad cheese. This might even be a very good cheese. But Stilton should be more, it should be life-changing, it should bring tears to a grown man's eyes and instill fear into the eyes of the unbelieving. A review of a proper Stilton is to come, though I've tired quite a few I never thought to buy them and bring them home to document, it is after all not a cheap curd. Even this example is certainly worth it though and will add sophistication to any cheese plate, enjoy it with a glass of port or just a bit of crusty bread and some hearty dried meat.


Caution
Be prepared to either sacrifice other expensive hobbies for the pursuit of cheese or to start working another job, it can get pretty dear.