Stilton is one of Britain’s best known cheeses and this Colston Bassett Stilton is made to a specific recipe for us, with an ideal balance of fruity blue veins and creamy paste.
While Stilton is one of Britain’s best known cheeses, it is only made by six producers. Of these, the co-operative in the village of Colston Bassett, Nottinghamshire, is one of the smallest. It takes its milk from five farms located within in one and a half miles of the dairy, some of whom are shareholders in the business.
With its bright orangish-pink rind, Ogleshield has a gentle but complex flavour, with a sweet, milky aroma. Thanks to its soft and pliant yellow paste, it melts beautifully and makes a perfect cooking cheese.
A deliciously tender, easy to carve half traditional ham which is cured from the very best selected pork legs using a traditional family recipe. Deboned and trimmed to the highest standard, it is then cooked using a traditional method, resulting in a succulent yet firm grainy ham with a delectably moreish flavour. A half ham is perfect for a weekend lunch or dinner and there’s plenty to feed a hungry family of four.
A raw cow’s milk cheese with a distinctively layered paste: the core is friable, with yoghurty acidity, progressively more unctuous, mellow and vegetal towards the rind; aromas are of mushroom and earth.