Our cheese royalty. Crusted, powerful and rich.
Gentle hand-ladling of the curds is the key to developing a creamy consistency in Stilton.
From the Colston Bassett Dairy in Nottinghamshire. c v
Intensely rich and creamy Stilton, with a deep and lingering flavour. Hand-ladled.
From Quenby Hall Leicestershire, and the home of Stilton. c v
This cheese is now being made again at its 17th century birthplace. The result is a cheese that is now of exceptional quality - rich, smooth and creamy. Hand-ladled. Larger cheese than Colston Bassett.
