WHAT IT TASTES LIKE: Rich, strong, full, tangy and spicy with hints of cocoa on the finish. Luscious, creamy texture.
WHERE IT COMES FROM: Stilton can only be called Stilton if it is made in the three counties of Derbyshire, Leicestershire, and Nottinghamshire, and Colston Bassett Dairy is one of only seven dairies in the UK licensed to make this iconic cheese. Billy Kevan and his team still make Stilton in the traditional way, with the curd hand-ladled before draining, resulting in a luscious, creamy texture when fully matured. All the milk comes from local farms within 1.5 miles of the dairy in the Vale of Belvoir on the Nottinghamshire/ Leicestershire border. Ideal for soups, sauces, tarts and the greatest of cheeseboards. Silver medal winner at the 2017 International Cheese Awards. Affinage by Neal’s Yard Dairy.