Product Details

Product Details

Location
Colston Bassett Stilton is a celebrated hand-ladled blue cheese crafted by Billy Kevan and his dedicated team in Nottinghamshire. As one of the last Stiltons to be made using traditional hand-ladling methods, this artisan cheese boasts a luxurious texture and a rich, lingering complexity. It’s made using milk from local farms that have been part of the co-operative since 1913, ensuring a legacy of exceptional quality.

Tasting
This velvety blue cheese offers a deep, well-balanced flavour profile, blending sweet, savoury, and tangy notes. The hand-ladling process creates a creamy texture that melts in the mouth, with subtle earthy and nutty undertones.

Pairing
Colston Bassett Stilton pairs beautifully with dessert wines like Port, Sauternes, or Madeira, which enhance its sweetness and balance the tangy blue veins. For a savoury twist, try pairing it with a bold red wine like Malbec or a rich stout. Add fresh pears, honeycomb, or walnuts to complete the experience.

Recipe
Stilton and Walnut Tartlets
Ingredients:

• 200g Colston Bassett Stilton, crumbled
• 1 sheet puff pastry
• 100g walnuts, roughly chopped
• 1 tbsp honey
• 1 egg, beaten

Instructions:

1. Preheat oven to 180°C (160°C fan). Line a baking tray with parchment paper.
2. Cut puff pastry into 6 squares and place on the tray.
3. Score a border around each square and prick the center with a fork.
4. Scatter crumbled Stilton and chopped walnuts within the border of each tartlet.
5. Drizzle with honey and brush the pastry edges with beaten egg.
6. Bake for 12-15 minutes until golden and puffed. Serve warm.

Extra Information
Region: Nottinghamshire, England
Milk: Cow’s
Suitable for Pregnant Women: No
Vegetarian: No
Style: Blue
Storage and Serve: Keep refrigerated below 8°C. Please eat within 14 days of receipt or the date shown on the cheese. Allow Stilton to come to room temperature for optimal flavour before serving.

Ingredients
Pasteurised cow’s milk, starter culture, rennet (animal), salt

Allergens
Milk