Colston Bassett Stilton

This creamy, full-bodied stilton won the gold medal at the 2014 World Cheese Awards. Colston Bassett Stilton, a cheese with big flavor, comes actually from one of the smallest dairies in the UK . It’s buttery and silky in texture and has a balance between the mold and the cheese. This is an earthy cheese with plenty of rich, complex flavors due. Colston uses animal rennet, which creates lingering flavors and differentiates it from other Stilton cheeses.

Colston Bassett still hand ladles their curds in order to create the proper texture in their cheese  -   similar to chilled butter. Each wheel is salted and aged for up to six months, and it’s important to note that the wheels are pierced later in maturation process than most blue cheeses. Piercing is what allows the air to circulate in the wheel and creates the mold in blue cheese. Doing this at a later stage allows the cheese to develop more flavor internally before introducing the mold.

Try this Stilton on your next cheese or charcuterie board as the featured cheese. Sweet, juicy pears compliment very well and accentuate the fruitiness of Stilton. Colston Bassett Stilton has rich flavors that work well with many varieties of honey.  Pair it with heavy beers like Porters and Stouts, which will offset the heavy cream and create a perfect combination.

The Colton Bassett and District Dairy was built in 1913 when Dr. William Windley convinced local farmers to pool their money and build a dairy. Originally, the first cheese produced at the dairy was a hard-pressed cheddar due to war-time restrictions. The dairy transitioned to making its famous Stilton in 1920 but reverted to cheddar during World War II. They started making their now-famous Stilton after the war and have made it year-round ever since. In the last 100 years, they’ve only had four cheesemakers heading their dairy. Colston Bassett Stilton is certainly a reflection of tradition and dedication to their craft.