A traditional British Stilton, sweet and mellow, rich and creamy with consistently the most beautiful veining of any blue cheese we've ever seen. This doesn't have the acidic aftertaste that is sometimes associated with blue cheeses.
The dairy at Colston Bassett in Nottinghamshire was built in 1913, and was set up as a farming cooperative - Colston Bassett and District Dairy - where all farms who supply milk are located within one mile of the dairy. It was the brainchild of a local doctor, Dr Windley who persuaded 16 local farmers to join the cooperative and provide milk to the dairy, while he persuaded other patients to buy shares in it. They now produce two cheeses - Stilton and Shropshire Blue - but now only have four farms as part of the cooperative as farms consolidated and grew bigger over the decades. Over the years the method of manufacture has been kept as close to traditional as possible, retaining labour intensive processes such as hand-ladling the curds.
Stilton has PDO status (Protected Designation of Original). For a cheese to be called Stilton it must be produced in the counties of Nottinghamshire, Derbyshire or Leicestershire - these are the counties which surround the original town of Stilton, near Peterborough. Stilton can also only be made using Pasteurised milk.
An hour or two before eating take the cheese out of the fridge to get to room temperature, loosen the wax paper that it's wrapped in. Stilton can be frozen, we recommend you thaw it slowly in the fridge. Stilton is best eaten at 12 weeks old.