Colston Bassett Stilton
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 rustic farmstead cylinders are made by Colston Basset Dairy, for Neal's Yard Dairy. 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
Photos from Our Community
Just the Facts
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 Tomme de Savoie.New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.Porters and Stouts
Porter, Stout, Imperial StoutWelcome 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.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 stinker like Willoughby (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.
Featured Content...
Make Whey For… Stichelton!
The holidays are about bringing people together. We love to gather around with our friends and family, enjoying each other’s company. Of course, adding good food into the mix is always an added bonus. This year, we are taking a leaf out of the Brit’s book and breaking out our favorite Stilton and a bit of …
‘Tis the Season for these One-of-a-Kind Holiday Cheeses
Twinkly lights. Christmas music. Cozy sweaters…CHEESE!! Nothing says holiday spirit–and flavor–like these super seasonal cheese favorites. These gorgeous wheels are at their peak now, and many are only available for a precariously short amount of time. The clock is ticking. Plus, a spot-on holiday cheese plate is a guaranteed way to spread love and joy. …
Continue reading “‘Tis the Season for these One-of-a-Kind Holiday Cheeses”
Cheese, Beer, and the Super Bowl: Murray’s Guide to Doing it Right
By John David Ryan, Field Merchandiser and Beer Connoisseur Extraordinaire It’s that time of year: Super Bowl season! We’re all talking about things like: what are Russell Wilson’s chances of leading his team to a repeat victory? What will we serve for game day snacks? Who will have the best commercials? Will the halftime show be …
Continue reading “Cheese, Beer, and the Super Bowl: Murray’s Guide to Doing it Right”