Stilton

by Joe Kastner

“The King of Cheeses.” I see this phrase thrown around all the time in regards to many different types of cheese. It’s often associated with Parmigiano-Reggiano, Brie de Meaux, Roquefort, or even Farmstead Cheddar. To me though, the “King of Cheeses” (ignoring the patriarchal and antiquated connotations of that phrase) is absolutely Colston Basset Stilton. This is not the Stilton you see at the holidays with dried fruit or other abnormalities shoved inside, this is the top-of-the-line, crumbly, melty, delicious blue cheese from our friends across the pond (that’s England).

Nestled in South-Central UK, just east of Nottingham, the Colston Bassett Dairy operation is surrounded by sprawling farmland where they get the milk for their amazing blue cheeses. The milk is curdled, molded, and salted all by hand by the small team of hard-working cheesemakers. They also mix in the Penicillium Roqueforti at this point, the beautiful little mold that creates that blue growth we all love so much. Once the wheels are formed and placed on shelves to age, the affineurs (cheese-agers) will go around and poke formed cheeses with long needles. This brings oxygen into the inside of the cheese, allowing the mold to breathe and grow, giving the Stilton it’s lovely veining throughout. 

I could eat this cheese all darn day long. Sprinkle a bit on your bacon-and-eggs breakfast sandwich for a little kick, crumble some onto a steak for dinner, eat it with dark chocolate for dessert. This “King of Cheeses” is always a winner and an absolute must for any holiday-season cheese board. Enjoy some today!

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