COLSTON BASSETT BLUE STILTON

Colston Bassett are one of the smallest Stilton Dairies in the country. They buy milk from 5 farms surrounding the dairy. They have been buying from the same farms since the 1920s. Since 1920, there have only been 3 head cheesemakers at Colston Bassett: Tom Coy, Ernie Wagstaff and now Richard Rowlett.

Their Stilton is more traditional than any other. The curd is hand-ladled before draining. This treats the curd more gently and preserves its structure which results in a luscious, creamy texture when the cheeses are mature.

Deep & richly textured pasteurised cows milk blue. Introducing the blue at a slightly later stage in order that the cheese itself can have a little kick-start in maturing before the veins thread their way through imparts a delightful spicy blue tang which is nutty & rich.