What on earth can be said about food for lovers and those seeking the strength of an aphrodisiac that has not already been said? As I have never linked St Valentine's day with cheese, let's go with that, and not because cheese is supposed to keep people awake at night. The fact that you don't sleep at night after eating cheese is a myth by the way. Cheese actually contains an essential amino acid - tryptophan - which has been shown to reduce stress and induce sleep.

As there are more than 700 different varieties of high quality cheese now being made in the UK, our cheese makers are rapidly catching up with the French cheese makers, indeed in some cases overtaking them. And, if the British can compete favourably with the French when it comes to cheese making - perhaps we can take over their role as the world's best lovers too?

Casanova, probably the world's most famous lover, swore by blue cheese and red wine, he saw this combination as a powerful aphrodisiac with properties that can restore an old love and ripen a young one. As there is no finer blue cheese in the world than British Stilton, this is the cheese on which I will centre this article?

Lets begin by asking what is sexy about Stilton. Well firstly, Stilton and indeed many blue cheeses, have a very distinctive and sensuous taste and texture, which can help stimulate the senses. As cheese contains Phenylethylamine, a substance that releases the same feel-good chemicals as sex, it's possible it did as much to enhance Casanova's love life as all those oysters he used to eat before a big seduction.

As Stilton can be eaten with the fingers and with the same sensual pleasure as gained by plucking a cherry from the bowl, or lasciviously enjoying any number of fingerfoods that are thought to contain aphrodisiacs - I believe it can take its rightful place on any Casanova's table.

Eaten every day, cheese proves an excellent source of nutrition as it contains plenty of protein, vitamin A, vitamin B12 and vitamin D, all of which help put a spring in one's step. Perhaps the most telling contribution cheese makes to a well-balanced diet is the calcium it contains, building bones and teeth and making the hair shine with health.

The first Stilton was created in the early 18th century in the Melton Mowbray area and takes its name from the village of Stilton, although no Stilton was ever made there. It was, however, the centre market place for cheese, so the cheese there became known as Stilton cheese.

Today's Stilton is made in much the same way as in the 18th century. The Stilton Cheese Makers' Association which was formed in 1936, helps maintain its quality standards and its name, which is protected by a PDO (protected designation of origin). It is made from pasteurised local milk which is only processed in seven dairies in Leicestershire, Nottinghamshire and Derbyshire. No one else can produce a similar cheese and call it Stilton.

The great thing about Stilton, is that it freezes superbly, and will keep in the freezer for up to three months. Providing you take time to thaw it out slowly, it's never spoiled by taking it below zero. Thaw it out too quickly and it will tend to crumble. Providing it's wrapped properly, freshly cut Stilton will keep very well for up to two weeks. It will even continue to mature and develop to produce a more mellow flavour. To obtain the most out of your Stilton when you serve it, it's best to remove it from the fridge for up to two hours before use, to allow it to reach room temperature.

Because sweet wines and champagne go especially well with Stilton, it makes for the perfect seduction cheese. It can be used to flavour seduction dishes too, most particularly Stilton dip which can be enjoyed before the main meal with crudités - celery sticks makes it a particularly sexy dish. You make the dip by crumbling a few ounces of Stilton into a bowl and mixing it with enough plain yogurt or fromage frais to give the desired consistency, before adding a squeeze or two of fresh lemon juice to give it a flavour kick.

Stilton can be crumbled into the salad served with your Valentine dinner, sprinkled into soup, or used as a topping for pizza. It can even be made into a paté by mixing up half butter, half Stilton into a smooth paste, and flavouring it with a pinch of mace and a few drops of sherry. Stilton bakes well, which means it can be used to fill a filo pastry parcel and enjoyed as a first course. You can also add Stilton to mashed potatoes to good effect.

But if you don't fancy cooking and just want an impressive epicurean experience, try gracing the table with a large wedge of Stilton, a few oatmeal biscuits and a bottle of chilled champagne or vintage port. If you want the table to look particularly romantic, try making the oatmeal biscuits yourself and shaping them with a heart shaped cutter.

The Stilton in today's picture was produced at Cropwell Bishop Creamery and is white. White Stilton is made in the same way as blue Stilton, except that the blue mould (Penicillium roqueforti) which leads to the blue veining normally associated with Stilton, is not added to the vat when it's being made and the cheese will be sold when about three weeks old. White Stilton has a luscious fresh milky flavour and is often used as a blending ingredient. It's particularly good with dried apricots, cranberries and ginger.

So if you aim to woo your beloved on St Valentine's day - think Stilton and beat the French at their own game.