Colston Bassett Stilton

Colston Bassett Stilton

by The Fine Cheese Co.
An intensely rich and creamy Stilton, with a deep, lingering, complex flavour.

Availability: In stock

£6.25

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£6.25

Details

Hand-made by Billy Kevan and his team in Nottinghamshire, Colston Bassett is one of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.
Local milk is left to set under the watchful eye of Billy Kevan, only the fourth head cheese-maker since 1920. The curd is gently cut into small cubes and left to settle. It is then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops where it will drain naturally before being rubbed and put into the maturing rooms.
After four to six  weeks and again one week later, Colston Bassett Stilton is pierced to allow air to get in, so that the blue veins can develop.
Stilton’s origins date back to the 18th century when it was eaten at The Bell Inn, Stilton. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913, and they still use the milk from four of the original local farms that set up the co-operative in the beginning. The reputation of the dairy has gone from strength to strength, and it is now famous for making Stilton that is velvety and smooth, with a full, well-balanced, sweet and ‘mineral-y’ flavour.

Half Moon - 1.35kg approx.
Half Whole Stilton - 4kg approx
Whole Stilton - 8kg approx

Milk type: Pasteurised cows’ milk | Rennet: Vegetarian rennet |
Cheesemaker: Billy Kevan | County: Nottinghamshire | Style: Creamy and rich

• Hand-ladled and made with vegetarian rennet, little has altered at Colston Bassett since they started in 1913.
• It is still owned by a co-operative of local dairy farmers who originally set-up the dairy.
• These farmers still supply the dairy with all its milk from local pastures, although have consolidated over the years from an original 18 to 4.
• Billy Kevan, the head cheese-maker is only the fourth to hold this title since 1920.
• Interesting Fact: During the Second World War Stilton production was stopped and Cheddar was made here.
• Tastes: Creamy and rich: dissipating on the tongue, slightly sweet with a minerally tang.

 

 

Luke Maslen The Fine Cheese Co. Affineur and Quality Manager

Every piece freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.

Colston Bassett Stilton

Colston Bassett Stilton.

  • Price: £6.25 - In stock
    Sold by Fine Cheese Co
Country of Origin British Isles
Milk Variety Cows'
Style of Cheese Blue
Vegetarian? Yes
Organic? No
Unpasteurised? No
For Pregnant Women? No
Ingredients Pasteurised whole cows' milk (97.75%), Salt, Cheese culture, Penicillium roqueforti, Rennet
Nutritional Info (per 100g) Energy : 1701Kj, 410Kcal / Fat: 35g, of Which Saturated: 23g / Carbohydrate: 0.1g, of Which Sugars: 0.1g / Protein: 23.7g / Salt: 2.25g
Allergen Advice For allergens see ingredients in bold.
Storage Keep refrigerated below 8°.
Freshly cut and wrapped to order. Please eat within 7 days of receipt.

Hand-made by Billy Kevan and his team in Nottinghamshire, Colston Bassett is one of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.
Local milk is left to set under the watchful eye of Billy Kevan, only the fourth head cheese-maker since 1920. The curd is gently cut into small cubes and left to settle. It is then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops where it will drain naturally before being rubbed and put into the maturing rooms.
After four to six  weeks and again one week later, Colston Bassett Stilton is pierced to allow air to get in, so that the blue veins can develop.
Stilton’s origins date back to the 18th century when it was eaten at The Bell Inn, Stilton. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913, and they still use the milk from four of the original local farms that set up the co-operative in the beginning. The reputation of the dairy has gone from strength to strength, and it is now famous for making Stilton that is velvety and smooth, with a full, well-balanced, sweet and ‘mineral-y’ flavour.

Half Moon - 1.35kg approx.
Half Whole Stilton - 4kg approx
Whole Stilton - 8kg approx

Milk type: Pasteurised cows’ milk | Rennet: Vegetarian rennet |
Cheesemaker: Billy Kevan | County: Nottinghamshire | Style: Creamy and rich

• Hand-ladled and made with vegetarian rennet, little has altered at Colston Bassett since they started in 1913.
• It is still owned by a co-operative of local dairy farmers who originally set-up the dairy.
• These farmers still supply the dairy with all its milk from local pastures, although have consolidated over the years from an original 18 to 4.
• Billy Kevan, the head cheese-maker is only the fourth to hold this title since 1920.
• Interesting Fact: During the Second World War Stilton production was stopped and Cheddar was made here.
• Tastes: Creamy and rich: dissipating on the tongue, slightly sweet with a minerally tang.

 

 

Luke Maslen The Fine Cheese Co. Affineur and Quality Manager

Every piece freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.