Cottenham Cheese refers to a double-cream, semi-hard, blue-moulded cheese which used to be made in the Midlands, a little flatter and broader than Stilton, but otherwise quite siimilar to it, although, in flavor, somewhat richer and creamier than Stilton. Cottenham is a village just north of Cambridge and it was the home of the Cottenham Cheese, a "liitle known" cheese which was described in Elizabeth Ayrton’s book as "double cream with blue veins, very like Stilton”. The recipe of Cottenham Cheese still exists and and the people in the village of Cottenham still produce them and made available only locally Cottenham Cheese is also known as Double Cottenham Cheese.