Stilton is a unique cheese on all accounts -- its signature veined appearance, its strong taste, and of course, its smell. Until recently, what precisely causes Stilton's perfume was unknown, but now scientists at the University of Northampton and University of Nottingham have been able to identify the particular strain of yeast that causes it. A time for celebration? Break out the port!

Although the mould Penicillium roqueforti is added by manufacturers to produce the "blue" in cheeses, researchers found a yeast called Y. lipolytica directly influenced their smell.

"The panel was able to discriminate between samples with different yeast levels, suggesting that the variation in microbial flora was noticeable in the aroma," said Dr Kostas Gkatzionis, of the University of Northampton.

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