Stilton - Colston Bassett

Simply put, this is the most amazing example of the legendary Stilton I have had the pleasure of tasting. Slightly salty, subtly sweet with a wonderfully creamy texture. You immediately taste the deeper, more complex flavors achieved with longer aging, in some cases as long as 18 months. This is THE cheese to pair with that very special bottle of Port or dessert wine. Steven Jenkins, cheese expert and author of the Cheese Primer, apparently shares my humble opinion that this is the best Stilton one can buy. Evidence of Stilton is prior to 1720, when Elizabeth Scarbrow, a housekeeper at Quenby Hall Inn in Leicestershire is said to have pioneered its production. The cheese soon gained in popularity thanks to many eighteenth-century travelers who passed through the inn. Many years later we still enjoy what has become England's only name controlled cheese. Many producers craft excellent examples within the specified region - England's beloved Shires - mostly Leicestershire and Nottinghamshire. Many believe that the coal and iron deposits beneath the beautiful rolling hills are an essential factor in the blueing of this cheese. Unfortunately, all too often, Stilton is released too early. Such an inadequately aged cheese will show telltale signs of overly dry texture and insufficient amounts of blue. Look for a slightly crumbly, moist and creamy texture with plenty of blueing throughout. Stilton is best buddies with Port, a good bottle of red wine, crusty bread and sweet fruit.