Product Details

Buttery and melt-in-the-mouth creamy, Colston Bassett is a world away from the sort of Stilton most people have encountered before at the supermarket.  Where those tend to be over-blue and often sold still acidic with youth, a combination that makes for fairly aggressive flavour, Colston Bassett is pierced less often and when the cheese is older allowing other savoury, deep flavours to develop.  The result is creamy, rounded and complex with the blueing adding a savoury, yeasty quality.

Made at the Colston Bassett & District Dairy by Billy Kevan and his team.  Colston Bassett are one of the smallest Stilton Dairies and they are one of the only ones who still follow a traditional recipe which calls for hand ladling the curd from the vat to trolleys where it drains overnight.  This  technique allows them to use less rennet and the result is the melt in the mouth texture that sets Colston Bassett apart from other Stiltons.

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