• Colston Bassett Shropshire Blue

Nottinghamshire, England

Colston Bassett Shropshire Blue

$10.50
$10.50
Colston Bassett Shropshire Blue has nothing to do with the county of Shropshire, rather it originated in Scotland in the 1970's before production was transferred to Nottinghamshire. It is made in almost the same way as stilton, except for its colouring, given by the addition of Annatto, a seed from a bush native to South America.

The cheese has a full lingering flavour with a hint of nuttiness, even smokiness to balance the sweet blue notes.

More mellow than stilton, it is wonderful enjoyed with a stick of celery and a glass of dark beer.
Size

Beautifully packaged and delivered across Sydney Metro.

Description

Funded by a group of local milk producers and local cheese lovers, Colston Bassett and District Dairy was built in 1913 specifically to make Stilton in the Vale of Belvoir, Nottinghamshire, England.

Colston Bassett are also one of the smallest Shropshire Blue dairies in the country. They buy milk from five farms surrounding the dairy and have been buying from the same farms since the 1920s.

Since that time, there have only been four head cheesemakers at Colston Bassett: Tom Coy, Ernie Wagstaff, Richard Rowlett and now Billy Kevan. Their Shropshire Blue is more traditional than any other. The curd is hand-ladled before draining, which treats the curd more gently and preserves its structure, resulting in a luscious, creamy texture when the cheeses are mature.

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