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	Colston Basset Stilton Like the sweetness of Somerset cheeses, the unique flavour of Stilton is associated with a particular type of soil. The Stilton area stretches from Derbyshire to the north through the southern tip of Nottinghamshire into Leicestershire. There has been no farmhouse Stilton since before the war: all the cheese is produced in one of six dairies, of which Colston Bassett is one of the smallest. The cheese is characterized by a strong herbal background taste which seems to give extra depth to the blue. When it is perfectly ripe, however, the blue and background meld into a rounded whole, powerful but not so strong as to cauterize the palate. The texture is moist and creamy, although the Colston Bassett cheeses tend to be firmer than most of those from the other dairies. Traditionally, Stilton was served with port, but a more up-to-date alternative might be Hungarian Tokaj; fruit or walnut bread also goes with it particularly well.
	Price per 100g £1.84
	Type Blue Country British Isles Region British Isles Milk Pasteurised Cow's Milk Ideal food Stuffed mushrooms Size 20-23cm diameter, 25-28cm high Weight 7.5-8kg Code 210546

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British Isles

Cow's milk

Colston Basset & District Dairy

Colston Basset & District Dairy
The village of Colston Bassett lies near the Nottinghamshire/Leicestershire border, in an area known as the Vale of Belvoir. Many villages in this area had small Stilton dairies in the nineteenth century, most of which have now disappeared. Colston Bassett & District Dairy Limited was formed in 1913, a co-operative funded by a group of local milk producers and other local people, built specifically to make Stilton Cheese.

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