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Colston Bassett Stilton is a semi-hard cheese made from pasteurised cow's milk by Colston Bassett Dairy in Nottinghamshire, England. The dairy has been making cheese since 1913, first starting with Cheddar before moving into Stilton production after the First World War.
| Characteristics | Values |
|---|---|
| Type of cheese | Hard or semi-hard |
| Main ingredient | Pasteurised cow's milk |
| Manufacturer | Colston Bassett Dairy |
| Location | Nottinghamshire, East Midlands, England |
| Method | Hand-ladling the curds from the vat to cooling trays |
| Texture | Close, creamy, buttery, and homogeneous distribution of blue veins |
| Flavour | Strong, smooth, sweet, and creamy |
| History | First made Cheddar in 1913, Stilton in the 1920s |
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What You'll Learn
Colston Bassett Stilton is made in Nottinghamshire, England
Colston Bassett Stilton is made from pasteurised cow's milk. The dairy uses a unique method of hand-ladling the curds from the vat to cooling trays. This process results in a close, creamy, and buttery texture with a homogeneous distribution of blue veins. The cheese is rich and creamy, with a smooth, lingering complexity. Its strong flavour remains smooth, sweet, and creamy, while the blue veins become more defined as the cheese matures.
Colston Bassett is one of the smallest Stilton dairies in the UK. Milk is sourced from four different farms, each located within 1.5 miles of the dairy, that have been supplying it since the 1920s. In most cases, the farms are still operated by the original families. During that time, there have only been five Dairy Managers at Colston Bassett. Billy Kevan has been at the dairy since 1999 and is the current cheesemaker who oversees production.
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The cheese is made by Colston Bassett Dairy
Colston Bassett Dairy uses a unique method of hand-ladling the curds from the vat to cooling trays. This process results in a close, creamy, and buttery texture with a homogeneous distribution of blue veins. The cheese is rich and creamy, with a smooth, lingering complexity. Its strong flavour remains smooth, sweet, and creamy, while the blue veins become more defined as the cheese matures.
Colston Bassett Dairy is one of the smallest Stilton dairies in the UK. Milk is sourced from four different farms, each located within 1.5 miles of the dairy, that have been supplying it since the 1920s. In most cases, the farms are still operated by the original families. Colston Bassett Dairy has worked with the same five family dairies and employed only four cheesemakers throughout its history.
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The curds are hand-ladled from the vat to cooling trays
Colston Bassett Stilton is a semi-hard cheese made from pasteurised cow's milk by Colston Bassett Dairy in Nottinghamshire, East Midlands, England. The curds are hand-ladled from the vat to cooling trays, which is a unique method used by Colston Bassett Dairy. This process results in a close, creamy, and buttery texture with a homogeneous distribution of blue veins. The cheese is rich and creamy, with a smooth, lingering complexity. Its strong flavour remains smooth, sweet, and creamy, while the blue veins become more defined as the cheese matures.
Colston Bassett has been hand-making cheese since 1913. Their first cheese was a hard-pressed Cheddar that was made in accordance with war-time restrictions during WWI. Colston Bassett began making Stilton in the 1920s but paused production during WWII when they returned to their original Cheddar production. Stilton production picked up again in the 1950s, and is now sold year-round in specialty cheese shops, delicatessens, and wholesalers throughout the United Kingdom, United States, and Europe.
Colston Bassett is one of the smallest Stilton dairies in the UK. Milk is sourced from four different farms, each located within 1.5 miles of the dairy, that have been supplying it since the 1920s. In most cases, the farms are still operated by the original families. During that time, there have only been five Dairy Managers at Colston Bassett. Billy Kevan has been at the dairy since 1999 and is the current cheesemaker who oversees production.
Colston Bassett Stilton is made in a more traditional way than most other Stiltons as the curd is still hand-ladled before draining, which preserves its structure, resulting in a luscious, creamy texture when the cheeses are mature.
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Colston Bassett is one of the smallest Stilton dairies in the UK
Colston Bassett sources milk from four different farms, all located within 1.5 miles of the dairy, which have been supplying it since the 1920s. The farms are still operated by the original families. In its history, there have only been five dairy managers at Colston Bassett. The current cheesemaker, Billy Kevan, has been at the dairy since 1999 and oversees production.
Colston Bassett Stilton is made in a more traditional way than most other Stiltons, as the curd is hand-ladled before draining, which preserves its structure. This results in a luscious, creamy texture when the cheeses are mature. Colston Bassett Stilton is considered the most traditional British Stilton cheese on the market.
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The milk is sourced from four different farms
Colston Bassett Stilton is a semi-hard cheese made from pasteurised cow's milk by Colston Bassett Dairy in Nottinghamshire, England. The dairy has been hand-making cheese since 1913, when it first started making Cheddar, and has been making Stilton since the 1920s.
The milk used to make Colston Bassett Stilton is sourced from four different farms, each located within 1.5 miles of the dairy. These farms have been supplying the dairy since the 1920s, and in most cases, they are still operated by the original families.
Colston Bassett Dairy uses a unique method of hand-ladling the curds from the vat to cooling trays. This process results in a close, creamy, and buttery texture with a homogeneous distribution of blue veins. The cheese has a strong, smooth, sweet, and creamy flavour, with the blue veins becoming more defined as it matures.
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Frequently asked questions
Colston Bassett cheese is made in Nottinghamshire, England.
Colston Bassett Dairy makes the cheese.
Colston Bassett cheese is made from pasteurised cow's milk. The curd is hand-ladled before draining, which preserves its structure and results in a creamy texture.
Colston Bassett has been making cheese since 1913.
Colston Bassett is a semi-hard cheese.
