Colston Bassett Stilton
Colston Bassett Stilton is a pasteurized cow's milk blue from Nottinghamshire, England, made at the oldest continuously operating Stilton dairy and aged by Neal's Yard Dairy in London. Milk comes from a handful of farms within a few miles of the dairy, and the curds are still hand-ladled, a slow traditional step that protects the structure of the paste.
The paste is dense and fudgy with a really high fat content, so it breaks under the knife rather than crumbles, and the blue veining runs evenly through the wheel from being pierced during aging so the Penicillium roqueforti can breathe. On the palate it leads with sweet cream and a deep cocoa note, almost dark chocolate, with a little cherry or stone fruit drifting through the middle. The blue itself comes in late as a controlled peppery pull, more mineral tang than sharp bite, and the finish stays sweet long after the swallow.
This is Stilton at its most luxurious. It earns its reputation as a dessert cheese, the kind of wheel you bring out at the end of a long meal with a glass of tawny Port and let everyone slow down for.
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Colston Bassett Stilton
Colston Bassett Stilton
Colston Bassett Stilton is a pasteurized cow's milk blue from Nottinghamshire, England, made at the oldest continuously operating Stilton dairy and aged by Neal's Yard Dairy in London. Milk comes from a handful of farms within a few miles of the dairy, and the curds are still hand-ladled, a slow traditional step that protects the structure of the paste.
The paste is dense and fudgy with a really high fat content, so it breaks under the knife rather than crumbles, and the blue veining runs evenly through the wheel from being pierced during aging so the Penicillium roqueforti can breathe. On the palate it leads with sweet cream and a deep cocoa note, almost dark chocolate, with a little cherry or stone fruit drifting through the middle. The blue itself comes in late as a controlled peppery pull, more mineral tang than sharp bite, and the finish stays sweet long after the swallow.
This is Stilton at its most luxurious. It earns its reputation as a dessert cheese, the kind of wheel you bring out at the end of a long meal with a glass of tawny Port and let everyone slow down for.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Colston Bassett Stilton is a pasteurized cow's milk blue from Nottinghamshire, England, made at the oldest continuously operating Stilton dairy and aged by Neal's Yard Dairy in London. Milk comes from a handful of farms within a few miles of the dairy, and the curds are still hand-ladled, a slow traditional step that protects the structure of the paste.
The paste is dense and fudgy with a really high fat content, so it breaks under the knife rather than crumbles, and the blue veining runs evenly through the wheel from being pierced during aging so the Penicillium roqueforti can breathe. On the palate it leads with sweet cream and a deep cocoa note, almost dark chocolate, with a little cherry or stone fruit drifting through the middle. The blue itself comes in late as a controlled peppery pull, more mineral tang than sharp bite, and the finish stays sweet long after the swallow.
This is Stilton at its most luxurious. It earns its reputation as a dessert cheese, the kind of wheel you bring out at the end of a long meal with a glass of tawny Port and let everyone slow down for.
