Colston Bassett Stilton

Stilton is England's most famous blue cheese.  And Colston Bassett Stilton is still traditionally made and naturally crusted; it is consistently praised as one of the finest of the fine.  Made daily with pasteurised cow's milk collected from local farms, each 16lb cheese takes 16 gallons (72lt) of milk.  After maturing each cheese is graded prior to sale; a core will be taken out of each cheese to check for smell, veining and, of course most importantly, taste.
 
This Stilton is best eaten at around 12 weeks aged, but naturally each of the cheeses will mature individually.  Ideally, the perfect Colston Bassett Stilton should be a rich cream colour with the blue veining spreading throughout.  In texture and flavour it is smooth and creamy with herby notes in the blue. Traditionally Stilton is considered to be at its best during the winter months, these batches are produced using the finest, richest summer milk. Thus a staple of the Christmas cheeseboard.  Needless to say, it is a joy all year round, not just Christmas!