Product Details

Location

Colston Basset Stilton is crafted by Billy Kevan and his team in Nottinghamshire. As one of the few remaining Stiltons made through hand-ladling, this traditional method results in an exceptionally rich and creamy texture. The flavour of Colston Bassett is distinctive, offering a deep, long-lasting, and intricate taste.

Tasting

This iconic Stilton is made using animal rennet and a traditional recipe, resulting in a rich and creamy cheese with a stronger blue finish. The flavours are complex and multi-layered, offering caramel, buttery notes with a hint of spice. The unique taste provides a truly unforgettable experience for cheese enthusiasts.

Pairing

Pair Colston Basset Stilton with robust red wines like Port or Bordeaux to complement its strong blue characteristics. It also pairs beautifully with fresh pears, walnuts, and a drizzle of honey, enhancing its rich and creamy profile.

Recipe

Enjoy Colston Basset Stilton as part of a cheese board, or use it to elevate dishes like blue cheese sauces, salads, and gourmet burgers. Its strong flavour adds depth and complexity to any culinary creation.

History

Stilton cheese, often called the “King of English cheeses,” dates back to the early 18th century. It was first made in the village of Stilton, Cambridgeshire, although modern production is primarily in Leicestershire, Nottinghamshire, and Derbyshire. Early Stilton was a pressed, cream cheese, but by the mid-18th century, it evolved into the blue-veined cheese we know today. Stilton gained popularity thanks to innkeepers along the Great North Road, who served it to travellers. It was granted PDO (Protected Designation of Origin) status in 1996, ensuring it can only be made in these three counties using traditional methods.

Extra Information

– Producer: Billy Kevan and his team
– Region: Nottinghamshire, England
– Milk: Cow’s
– Suitable For Pregnant Women: No
– Vegetarian: No
– Organic: No
– Style: Hard, Blue
– Store & Serve: Keep refrigerated below 8°C. Must eat within 10 days of receipt.

Ingredients

Pasteurised whole cows’ milk, Salt, Cheese culture, Penicillium Roqueforti, Rennet

Allergens

Milk