This is a good example of the cracked Stilton we have seen in the past. For the most part the blueing looks good, but there is excess blue where the crack has opened. With cheese like this we encourage our customers to work as best they can.
Because of its crumbly texture Stilton should always be cut with a cheese wire. With cracked cheeses, line up the wire to cut along the line of the central crack. Cut the half into two quarters running along the crack to assess the extent of the blueing.
As the excess blueing is limited to the centre of the cheese, the effect on the customer can be minimised by cutting with a wire from the middle towards the outside.
Although there are some very blue areas by the point of the cheese, the area is normally limited. Both pieces are acceptable to sell.