Stilton Colston Basset NYD

This Stilton recipe is made especially for Neal’s Yard Dairy in London. The paste is pierced later in the maturation process to allow time for the complex flavours to develop, and for a more subtle network of blue veining throughout. The paste is rich and salty, and the creamy flavour balances perfectly with the spicy and yeasty blue mould. Unlike other Stilton, this version is made with traditional animal rennet which imparts more complexity to the flavours.