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Colston Bassett Stilton

$30.99/LB
The term ''Royal Blue'' must have come from the creation of Stilton. Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, England fame was not far behind. Made with pasteurized cows' milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. These farmstead, rustic looking cylinders are made by Colston-Basset Dairy, for Neal's Yard Dairy. What makes them unique is the use of traditional animal rennet, not to be found from any other Stilon maker. Each bite is exceptionally buttery in texture with a clean, mineral tang that you'll never forget. Traditionally served with Tawny Port or fresh pears. We like both.

As seen in Saveur’s Decadent Cheese Plates

Just the facts

Country United Kingdom and Ireland
Region Nottinghamshire
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 3-4 months
Cheese Type Blue
Wheel Weight 20 pounds
Pairing Recommendations

Pour a glass of...

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.

     

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

  • Porters and Stouts

    Porter, Stout, Imperial Stout

    Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
    Pair with: A mild, creamy blue like Cambozola Black.

Reviews
Cave Aged Colston Bassett Stilton zoom

Makes a great cheese plate with...