Ice-cream texture. Begins fresh and milky, and ripens to earthy and salty.
Made in Burgundy since the Middle Ages, this cheese is prized for its snowy texture and trickling cream line. The long, slow set comes from the farmers’ historical habit of leaving their morning milk to rest as they went out to tend to their grapes.
Creamy, and slightly crumbly in the core.
The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.
Rich and velvety smooth. Sweet, with mineral tones and winey spice.
Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.
