Colston Bassett Stilton
Hand-made by Billy Kevan, one of the last remaining hand-ladled Stiltons, produced with gentle curd cutting, hand-ladling into trays and natural draining, then pierced to develop blue veins over 4-6 weeks; Gold, World Cheese Awards 2018.
Cut by hand, so the final weight may vary by a few grams
England
England's cheesemaking runs from the cave-aged Cheddar of Somerset and the blue Stilton of the East Midlands to Red Leicester, Wensleydale and Lancashire. A revival of farmhouse and artisan makers has brought back raw-milk, cloth-bound and regional cheeses.
Pasteurised whole cows' milk (97.75%), Salt, Cheese culture, Penicillium roqueforti, Vegetarian Rennet
Keep refrigerated below 8°C. Freshly cut and wrapped to order. Please eat within 14 days of receipt.
Allergens are shown in bold. Nutrition information is printed on the label and available at the counter.
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