We have two cheeses that carry the 20% discount this month – look out for the red star.
Snowdonia Black Bomber (v) – a rich, full cheddar made from cow’s milk with a decadent smooth creamy flavour. Distinctive in black wax, it has picked up numerous awards over the years and has just been awarded Best British cheese by Fine Food Digest for the 4th year.
Colston Bassett Stilton (v) – handmade with local cow’s milk in Nottinghamshire, this cheese is one of the last remaining hand-ladled Stiltons that produces an intensely rich, velvety and creamy cheese with a deep lingering complex, sweet and mineral-y flavour.
Under the watchful eye of Billy Kevan, only the 4th head cheese maker since 1920, the curd is cut into small cubes and left to settle, then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops to drain naturally before being rubbed and left in the maturing rooms. After 4-6 weeks it is pierced to allow the air to get in and blue veins can develop.
Stilton’s origins date back to the 18th century when it was eaten at The Bell Inn Stilton. Now protected, it can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett is often considered the best and little has changed since they first starting making it in 1913 – still using the milk from four of the original farms that set up the cooperative in the beginning. The dairy has gone from strength to strength and Colston Bassett Stilton has won many awards including Gold winner at World Cheese Awards 2018.