Colston Basset Stilton - Traditional Rennet PDO

Colston Basset Stilton - Traditional Rennet PDO

from 16.41

Style: Cow Milk, Firm Blue
Origin: Colston Basset Dairies - Colston Basset - Nottingham

Availability: Now & Christmas Pre-Order

Made using traditional methods since 1913 all the dairy’s milk is sourced locally, within 1.5 miles of their Nottingham location. Still hand hooped, ladled and finished, Colston Basset is amongst the finest made today. A rich blue colour piquant flavour from the strong striations running through the cheese, yield to a rich creamy, clean milk flavour on the border of sweet.

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GUIDE TO BUYING CHEESE

HOW MUCH CHEESE SHOULD I BUY?

As a rule we recommend around 125-150 grams per person for after dinner and a little bit more is the cheese is the main attraction. Think of the typical block of butter you might buy at the supermarket, cheese and butter are approximately the same weight for size. A typical block of butter weight 250g.

If you're serving a larger crowd, hosting a buffet or plan on serving the cheese over a few days we recommend buying larger pieces of cheese. They typically keep better and larger pieces of cheese always look better when presented. 

If you need help selecting your cheese then you can

  • Live Chat with us by clicking the icon on the bottom right of your screen
  • Email us
  • or Call us on 0447 800 414

CARING FOR YOUR CHEESE

Your cheese comes wrapped in the perfect paper to protect it, the paper achieves the best balance between allowing the cheese to breathe and providing the right humidity. You can order Formaticum cheese paper from our Larder section. 

Store cheeses in the darkest part of your fridge, wrapped in cheese paper, inside a small container. It will help prevent the cheese from drying out and stop it from absorbing any fridge odours. Cheese is alive, it needs a little bit of air movement, not a lot, and something to protect it from drying out. 

SERVING YOUR CHEESE

Cheese straight out of the fridge can be flat and lifeless. Slowly bring the cheese up to room temperature while still in it's wrapping. Australian Summers can be brutal on cheese so reduce the time out of the fridge according the the prevailing conditions. Try to avoid placing cheese under air conditioning vents as it will dry the cheese very quickly.