Colston Bassett Stilton
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Colston Bassett Stilton — from Colston Bassett Dairy in the Vale of Belvoir, Nottinghamshire. Stilton holds PDO status and can only be made in Derbyshire, Leicestershire and Nottinghamshire from pasteurised local milk. There are only six dairies licensed to make it, and Colston Bassett is widely considered to produce the finest. The dairy was founded in 1913 as a farmers' cooperative and has been making Stilton by hand ever since.
What distinguishes Colston Bassett from other Stiltons is the hand-ladling. Most Stilton dairies now cut and stack the curd mechanically — it is faster and more efficient. Colston Bassett still ladles the curd by hand into the moulds, which is slower, more labour-intensive, and produces a fundamentally different texture. The gentle handling preserves the delicate curd structure, and the result is a Stilton that is creamier, smoother and more open in texture than the denser, more crumbly Stiltons made by mechanical methods. The blue veining is integrated into the paste rather than sitting in harsh pockets — the flavour is rich, complex and deeply savoury, with notes of butter, mushroom, earth and a clean blue sharpness that is present but never overpowering. There is a sweetness to Colston Bassett that cheaper Stiltons lack.
Each cheese is matured for a minimum of 10–12 weeks, turned and pierced with stainless steel needles to allow air into the paste and encourage the growth of Penicillium roqueforti. The natural rind is rough, brown and crusty.
Origin: Colston Bassett, Nottinghamshire, England (Stilton PDO)
Ingredients: Pasteurised cow's milk, salt, rennet, Penicillium roqueforti, starter cultures.
Storage: Wrap in wax paper or foil and refrigerate. Use within a week of cutting. Bring to room temperature before eating.
Allergens: Milk.
