ADDITIONAL INFO

The Colston Bassett Difference

Not all Stilton is created equal. Colston Bassett is one of only six licensed Stilton producers, and they've been obsessing over perfection since 1913. Whilst others chase volume, they focus on texture and flavour balance.

The secret is in the make process—they still hand-ladle curds into traditional hoops, never pressing or forcing. This creates the open texture that allows those blue veins to develop naturally through hand-pierced airways rather than industrial automation.

What Makes Great Stilton

Pasteurised Milk: Creates consistent, reliable flavour development whilst maintaining food safety standards required for export to Australia.

Hand-Ladling: Never pressed—the curds settle naturally, creating that characteristic open texture that blue mould loves.

Natural Blue Development: Penicillium roqueforti spores added to milk, then wheels hand-pierced to create airways for even blue distribution.

Controlled Ageing: 9-12 weeks in controlled caves where humidity and temperature create the perfect environment for flavour development.

Traditional Process

Every wheel starts with morning and evening milk from local Nottinghamshire farms. The rennet coagulation happens slowly, then curds are hand-ladled—never pumped—into cylindrical hoops.

After initial pressing, wheels are hand-pierced with long needles to create airways. The blue mould follows these channels, creating those distinctive veins whilst the outside develops a natural crusty rind.

Taste and Texture

Paste: Ivory-white with blue-green veining throughout, creamy and smooth rather than crumbly or chalky.

Texture: Rich and buttery, almost spreads when ripe. Never dry or harsh—proper Stilton should be indulgent.

Flavour Profile:

• Gentle blue tang that builds gradually

• Sweet cream and cultured butter notes

• Roasted hazelnuts and dried stone fruit

• Savoury finish with hints of mushroom and earth

The 9-12 week ageing creates complexity without aggression—this is blue cheese that plays well with others.

Pairing Logic

Stilton's creamy richness wants partners that either echo its indulgence or provide clean contrast. Classic combinations exist for good reason.

Classic Pairings:

• Port: The traditional match—sweet fortified wine balances blue saltiness

• Sauternes: Honeyed sweetness with blue complexity

• Vintage Cheddar: Equal intensity, different flavour directions

Modern Approaches:

• Pinot Noir: Earthy complexity without overwhelming tannins

• Aged Riesling: Petrol notes complement blue funk beautifully

• Dark beer: Stout or porter echoes the earthy, savoury notes

Non-alcoholic:

• Pear juice or fresh pear slices—classic British combination

• Toasted walnuts—fat on fat with textural contrast

• Wildflower honey—drizzled sparingly over the blue veins

Serving Suggestions

Temperature: Room temperature—30-45 minutes out of the fridge lets those fats soften properly.

Presentation: Cut generous wedges to show off the blue veining. Don't crumble unless specifically called for in recipes.

Board Building: Position as the strongest flavour—serve after milder cheeses, before dessert wines.

Traditional Service: With crusty bread, fresh pears, and toasted walnuts. Simple combinations that let the Stilton shine.

Storage & Handling

Wrap properly: Cheese paper or parchment, never plastic which creates moisture problems.

Store cool: Vegetable crisper maintains ideal humidity without freezing.

Shelf life: 2-3 weeks once cut, but best within 10 days when the paste is most creamy.

Trim if needed: Any surface mould can be cut away—the interior remains perfectly good.

Why It's Worth It

PDO Protection means this is legally required to be made in specific ways, in specific places. You're paying for regulated authenticity that can't be replicated elsewhere.

The hand-ladling process requires skilled cheesemakers who understand traditional techniques. 9-12 weeks of careful ageing in controlled conditions costs real money—you can't rush proper blue cheese development.

Colston Bassett's reputation since 1913 means they're obsessing over details that mass producers skip. When you factor in the skills, time, and traditional methods, this represents genuine value for authentic British cheesemaking.

The Australian Connection

Pasteurised milk ensures this Stilton meets Australia's strict import requirements whilst maintaining traditional flavour profiles. It's the bridge between British tradition and Australian food safety standards.

Perfect for winter entertaining during Australia's cooler months when rich, indulgent flavours feel right. This is comfort food for sophisticated palates.