Our Stilton is handcrafted by Colston Bassett, one of England's smallest and oldest Stilton producers and selected FOR TOMALES BAY FOODS by Jason Hinds and Randolph Hodgson at Neal's Yard Dairy.
This classic blue is made with the milk of four dairies that have managed, after all this time, to still use some of the original pastures associated with the dairy in the 1920s. In the making of Stilton, curds are hand-ladled to create an incredibly luscious texture, similar to that of chilled butter which melts leisurely on your tongue. Molded into sturdy cylinders, the wheels are pierced and salted, then turned often during their four to six months of aging.
At the request of Neal's Yard Dairy, our selected wheels of Stilton are pierced later in their life, giving them more time to establish base flavors before the veins of blue become pronounced. Towards the center of the wheel, the profile is brighter with a vibrant fruity tang. As you eat the paste closer to the rind, the flavors become earthier and rather savory, with hints of roasted meat.
Full of flavor, due to the use of traditional rennet and splendid milk quality, Colston Bassett Stilton is often considered the king of blues.
Farm / Company: Colston Bassett
Cheesemaker: Richard Rowlett & Billy Kevan
Proprietor: Richard Rowlett & Billy Kevan
Affineur: Neal's Yard Dairy
Milk Type: Cow
Milk Treatment: Pasteurized
Aging: 12 - 18 weeks
Size(s): 17 pound wheel