Located in the Vale of Belvoir in Nottinghamshire, Colston Bassett and District Dairy was founded in 1913, largely in response to a growing demand for the production of consistent and well-made cheese in a purpose built dairy.
Colston Bassett Stilton is made in a more traditional way than most other Stiltons as the curd is still hand-ladled before draining, which preserves its structure, resulting in a luscious, creamy texture when the cheeses are mature. Also, the rind of each wheel is sealed or "rubbed up" by hand.
Colston Bassett Stilton has a velvety, close texture with a pale, ivory paste, grading to amber at the edges and shot throughout with parsleyed greenish-blue veins. The rind is wrinkly, slightly sticky and orange-brown in color dotted with patches of white mold. Flavors are rich and lactic with a wonderful balance of blue mold, earth and butter. When young, wheels tend to have a slightly tangy edge but with age, this dissipates.
This Stilton is best kept in the refrigerator wrapped in wax paper. However, it is best to remove the cheese from the refrigerator 30 minutes (Singapore weather) before eating, loosen the wrapping and let the cheese warm to room temperature. This improves both texture and flavour. Stilton can be frozen if you find you have too much. It should slowly be thawed in the refrigerator overnight.
This Stilton cheese pairs well with sweet white wines like Sauternes, Gewurtztraminer, Riesling, Semillon, and fortified wines like port, sherry.
- Country of Origin: England
- Milk Variety: Cows'
- Style of Cheese: Blue
- Pasteurised: Yes
- For pregnant women: No