Colston Bassett Stilton

Sweet, rich, balanced.

  • Pasteurised
  • Cows' Milk

This product is currently maturing, why not try Stichelton instead.

Complex, buttery Stilton that’s flawlessly balanced.  Aged until it’s perfectly ripe by The Courtyard Dairy, this Colston Bassett Stilton dissipates gently on the mouth and gives a rich, lingering flavour.

Made by Billy Kevan (and team) in Colston Bassett, Nottinghamshire, England.

More about this

Colston Bassett Dairy remain as one of the last six Stilton-producing dairies.  Only Colston Bassett Stilton (and a small proportion of Cropwell Bishop Stilton) still has the curds ladled entirely by hand.  This means transferring the gently-set curds by hand to a cooling table where they can drain overnight.  This delicate process produces a smoother, richer cheese.

Aged slowly, this cheese is ‘rubbed up’ to stop blue mould developing, before being pierced at around ten weeks to allow the blue mould in.  The slow ageing, late piercing, and hand lading gives a balanced, rounded Stilton that is neither too bitter nor too sharp, often considered by connoisseurs to be the best Stilton.

Colston Bassett Dairy is a cooperative, originally set-up by a local doctor in 1912: he asked all the local residents to buy a share.  The cheese dairy is still owned by the farmers who supply it (now only four, as the original 18 have consolidated) and local residents.  Billy Kevan is the current head cheese-maker and is only the fourth man to hold the post.

Customer reviews

  1. Pat

    Beautiful full flavour Stilton.

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