Made by Billy Kevan and his team in Nottinghamshire, Colston Bassett is one of the only hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.
Approx. 2.5kg round
Milk type: Pasteurised cows’ milk | Rennet: Vegetarian rennet |
Cheesemaker: Billy Kevan | County: Nottinghamshire | Style: Creamy and rich
• Hand-ladled and made with vegetarian rennet, little has altered at Colston Bassett since they started in 1913.
• It is still owned by a co-operative of local dairy farmers who originally set-up the dairy.
• These farmers still supply the dairy with all it’s milk from local pastures, although have consolidated over the years from an original 18 to 4.
• Billy Kevan, the head cheese-maker is only the fourth to hold this title since 1920.
• Interesting Fact: During the Second World War Stilton production was stopped and Cheddar was made here.
• Tastes: Creamy and rich: dissipating on the tongue, slightly sweet with a minerally tang.
Wild Garlic Yarg is wrapped in the pungent Ramson leaves that arrive in Cornwall’s woodlands each spring. They impart a gentle garlicky flavour and their moisture gives the cheese a slightly firm texture. The curd is pressed and brined before being covered with wild garlic leaves, the end result being reminiscent of a parcel wrapped with green silk ribbons.
Approx. 2kg round
Anster (Scotland) is a Friesian Holstein cow’s milk cheese with a fresh and dry taste and a crumbly texture. It dissolves in the mouth to leave a full-flavoured finish. Anster is hand-made on the farm to a traditional recipe by Jane Stewart at St. Andrews Farmhouse Cheese Co. on Falside Farm, St. Andrews, Fife, Scotland. The Friesian Cows graze all summer long on the lush pastures overlooking the May Island above the Fife fishing village of Anstruther (from which the cheese takes its name.)
Blue Murder is a spicy, sea-salty, ripe and creamy European style blue from Scotland. Previously named after a New Order song, Blue Monday cheese is now Blue Murder cheese. Made in Tain by the Highland Cheese company for ex-Blur bass player Alex James and British food champion Juliet Harbut, both cheese experts, this cheese is made with cows milk from the Highlands.
Barwheys is a hard Ayrshire cheese of the highest quality. It is made exclusively from the unpasteurised milk of special herd of pedigree Ayrshire cattle that graze on the green pastures that surround the dairy. The cheese is made by hand, bandaged in traditional cotton cheesecloth, and carefully aged on wooden shelves for between nine and twelve months. Barwheys has a long and complex flavour. This rich hard cheese hits your tongue with a slightly tart first note, before the taste gives way to subtle hints of nut and caramel. The cheese has a creamy texture with just the merest hint of crumble.
Made on a family farm with unpasteurised milk from their hardy, healthy island cows that are fed on organic grass and whisky grains. Matured for 17 months in the farms own cellars. Mull has a truly unique and deliciously nutty taste. Occasionally it has a slight blue vein, but this just adds to the flavour. It is made by Jeff & Christine Reade on his farm Sgriob Ruadh, Gaelic for Red Soil, on the Isle of Mull, Tobermory. Mull is the last remaining farmhouse cheese from the Hebridean Islands. The cheesemaker now is proud to announce that only renewable energy is used to produce the cheese, using only wood and water for power.
Strangley didn’t originate in the Shropshire region. The recipe was originally created in Scotland back in the 1970’s and then later past onto cheesemakers in England. Shropshire Blue is now made in Nottinghamshire by the Colston Bassett Dairy. Shropshire Blue, is made in a very similar way to Stilton but with the addition of annatto colouring. This gives Shropshire Blue a distinctive orange colour not seen in Stilton. The Flavour is slightly milder than Stilton Blue, with a bit more spice and caramel to the flavour coming from the annatto.
Smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures, Blue Stilton has deep and complex flavours enjoyed by cheese lovers worldwide. Colston Bassett & District Dairy Limited was built in 1913, funded by a group of local milk producers, and other local people. It was built specifically to make Stilton Cheese, a local speciality made in farmhouses in the area. The only breaks in production were in wartime, a little cheddar was made in WWII. Colston Basset is the smallest of all stilton producers, and it’s makers today are the 5th generation of Stilton Makers. The milk is still hand ladled in order to make this world renowned blue cheese. It took its name from the village of Stilton, just south of Peterborough on the Great North Road, where the landlord at the Bell Inn sold his sister-in-law’s cheese, made near Melton Mowbray, to coach travelers. The cheese was never made in Stilton and even today, protected by a certification trademark, it can only be made in the three adjacent counties of Nottinghamshire, Derbyshire and Leicestershire.