Regarded as one of the best traditionally made naturally crusted Stiltons. Mature, with good blueing and rich, deep, herbaceous flavours that linger on the palate. Mellow and creamy. Matured for at least eight weeks and made according to traditional methods. Stilton was first recognised as a type of cheese at the beginning of the eighteenth century and named after the town of Stilton. Stilton can only be made in the three adjacent counties of Nottinghamshire, Derbyshire and Leicestershire. lston Bassett & District Dairy Limited was built in 1913, set up as a cooperative and funded by a group of local people. The milk is largely produced from the same pastures.
Comments will be approved before showing up.
Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from both sheep's and cow's milk and has tiny specks dark truffles scattered throughout its friable pate.
The history of the cheese dates back to the 17th century when farmers recognized the need to make and look their cheeses apart from cheese made in other parts of the country. They decided that the colour of the cheese should denote its richness and creaminess.
This goat gouda is aged in warm caves and rubbed with caramel at the very end of its maturation. This aged version is held for at least one year before release, resulting in a rough and stony wheel with a deep toffee-colored interior smattered with white patches of crystalline minerals