Colston Bassett Stilton - Neal's Yard Dairy


Colston Bassett is one of the smallest Stilton Dairies in the country. They buy milk from 5 farms surrounding the dairy and have been buying from the same farms since the 1920s.  And since  that time there have only been 4 head cheesemakers at Colston Bassett: Tom Coy, Ernie Wagstaff, Richard Rowlett and now Billy Kevan. This Stilton is more traditional than any other. The curd is hand-ladled before draining, which treats the curd more gently and preserves its structure, which results in a luscious, creamy texture when the cheeses are mature.

Neal's Yard Diary wheels are made with traditional animal rennet (rather than vegetable rennet) as they consider the exacting process of using animal rennet as a means of making better cheese. With Colston Bassett Stilton, the texture is more full-bodied when made with animal rennet and the flavor is deeper, more complex and longer lasting than that of cheeses made with vegetable rennet. Neal's Yard asks Colston Bassett to pierce the cheeses later and less often than for their regular recipe Colston Bassett, which gives the cheese a chance to express flavors other than blue as they want the blue to balance rather than overwhelm the cheese.  

MILK - Pasteurized cows milk
RENNET - Traditional animal rennet
TYPE - Blue
REGION- Colston Bassett & District
DAIRY - Colston Bassett, Nottinghamshire
FLAVOR & TEXTURE - The cheese has a rich, minerally tang and a buttery texture. Its flavor is strong and full without being sharp or overpowering: mellow, fruity, deep and savory.

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