Description
Colston Bassett Dairy was founded in 1913, by a group of local milk producers, specifically to create the Stilton. During World War II, a small Cheddar was produced to compensate for the temporary stoppage of the Stilton.
Over the years, the number of milk producers has declined from 18 to just 4 today, in order to consolidate the farms. These 4 farms produce more milk today than the 18 others combined. The milk comes from the same meadows as at the beginning.
Fortunately, Colston Bassett has retained most of its qualities after switching to pasteurized milk, as the manufacturing process and the care taken upstream have not changed.
The peculiarity of Colston Bassett Stilton is the use in very small quantities of lactic ferments and rennet in order to obtain a very slow acidification and therefore a very tender curd which means that this curd has to be transferred by hand for salting and molding. Even though this method of production is the most traditional, they are now the only ones to use it.
FLAVOR: This artisanal cheese differs according to the seasons. It has a rich and spicy buttery taste, with hints of cocoa on the finish and sometimes a touch of nuts or a slight acidity.
HOW TO TASTE IT: Excellent in sauces, crumbled on grilled red meat or in a salad with a balsamic vinegar sauce.
Serve it with a port or a light wine, you can also try it with a dry and aromatic Riesling or a light beer.
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