Don't mention the S-word

One of the greatest cheese debates is whether it matters if you make the cheese with raw or pasteurised milk. Food safety and taste are the two main heads on which people argue, but in the case of cheeses that are PDO (protected denomination of origin), it may in fact be a business issue.
I recently tried a new unpasteurised blue cheese. Not just new to me, but an experiment on the part of its makers, it is called Worksop Blue. It is an interesting cheese, not because it is particularly delicious, (the makers are still working on perfecting it), but because it is a possible source of contention with a powerful special interest group.
The little placard that gives information about it in the cheesemongers has a special notice on the back, where only the cheesemongers can see it, warning them not to mention a certain traditional English blue cheese in connection with Worksop Blue.
Stilton is one of a baker’s dozen of British cheese that have the sought-after PDO status, and its definition includes the rule that it must be made of local milk, pasteurised before use. Anything that is not pasteurised is not Stilton and cannot be sold as such.
I’m not sure if the cheesemonger who said he was afraid his enemies would report him to the Stilton Cheese Makers Association, but the fear of what can be done with a cheese iron and a length of cheesewire kept me from enquiring further.