Colston Bassett Blue Stilton PDO Cheese

Description

Colston Bassett Blue Stilton PDO Cheese

About Colston Bassett Blue Stilton PDO

There may only be four dairies making Blue Stilton PDO, but Colston Bassett is the one I come back to time and time again. Smooth, creamy and beautifully balanced, it has everything I want from a really good Stilton — so much so that it’s my all-time favourite blue cheese.

Blue Stilton has been part of British cheese history for centuries. Its name became famous during the 18th century through the village of Stilton, an important stopping point on the Great North Road between London and the north of England. Travellers tasted the cheese there, word spread and Stilton became one of Britain’s great cheese names.

But the village itself isn’t where today’s Blue Stilton PDO is made. Production belongs to the neighbouring counties of Nottinghamshire, Derbyshire and Leicestershire — and Colston Bassett has been making its Stilton in the Vale of Belvoir for more than a century.

More Than 100 Years of Colston Bassett

Colston Bassett Dairy was established in 1913 after local doctor William Windley brought together farmers from the surrounding area to form a co-operative.

More than a century later, that connection between the dairy and its local farms remains incredibly important. Milk comes from a small group of farms surrounding the dairy, maintaining a wonderfully close relationship between the farmers producing the milk and the people turning it into cheese.

Colston Bassett has resisted the temptation to rush or heavily mechanise its Stilton production. The curds are still handled remarkably gently, including being ladled by hand into the moulds.

It takes longer. It requires more work. But once you taste the finished cheese, I think you understand why they keep doing it.

Protected by PDO Tradition

Blue Stilton PDO is one of Britain’s protected cheeses, with strict rules governing where and how it can be made.

Production is restricted to Nottinghamshire, Derbyshire and Leicestershire and it must be made from pasteurised cow’s milk following the defined Stilton method. Even its familiar cylindrical shape and natural crust are part of what makes Stilton, Stilton.

And here’s one of British cheese’s great quirks: the village that gave Stilton its name is in Cambridgeshire, outside the protected production area. So even though Stilton helped make the cheese famous, you can’t make Blue Stilton PDO there today.

Why Hand-Ladling Matters

One of the things that makes Colston Bassett special is the way the curds are handled.

Rather than being pumped around the dairy, the delicate curds are ladled by hand and allowed to drain slowly before being transferred into their moulds. They aren’t heavily pressed, allowing the structure needed for the blue mould to develop later.

It’s a slower, gentler way of making Stilton and contributes to that wonderfully smooth, creamy texture I associate with Colston Bassett.

The cheeses are eventually pierced to allow oxygen inside, encouraging the blue veins to develop through the paste. Then it’s down to time and careful maturation to do the rest.

Colston Bassett Blue Stilton PDO – Jen’s Tasting Notes

How to Serve and Pair Colston Bassett Blue Stilton

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings:
• Port and Stilton is one of Britain’s great cheese combinations. The sweet fruitiness of the Port against the salty, savoury blue is a classic for a reason.
• Something a little different: Personally, I’d choose Sauternes. I love the combination of sweet dessert wine and blue cheese, and the acidity in the wine works beautifully with Colston Bassett’s creaminess. A good stout is another excellent option if beer is more your thing.
• On the plate: Pears and walnuts are hard to beat, perhaps with a little fig chutney on the side. Just don’t bury a really good piece of Stilton under too many accompaniments.
• In the kitchen: Broccoli and Stilton soup is a winter favourite in our house. It’s also fabulous crumbled into a salad or melted into a sauce for steak — although using your very best piece of Colston Bassett for cooking may require a little self-control.

Jen’s note: Colston Bassett is my all-time favourite blue cheese. We had a 2.5kg wheel as part of our wedding cheese cake and it was one of the cheeses I absolutely had to include. We always have Colston Bassett in the counter — some cheeses are simply non-negotiable.

Buying Colston Bassett Blue Stilton PDO

• Brand or Producer: Colston Bassett Dairy
• Product name: Blue Stilton PDO
• Milk: Cow
• Country: England
• Region: Nottinghamshire (Vale of Belvoir)
• Strength: Medium to strong
• Vegetarian: Yes (vegetarian rennet)
• Suitable for pregnancy: Yes
• Allergens: MILK

Sizes and Prices

• 100g wedge, £3.00
• 500g wedge, £15.00
• Wheel (approx. 2.5kg), available to pre-order
• Whole cheese (approx. 8kg), available to pre-order

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, starter cultures, vegetarian rennet, salt, Penicillum Roqueforti