So many cheeses from the United Kingdom have historical significance and Stilton is no exception.  This cheese has records of its production as early as the 17^th century.  There is a town of Stilton in Southeastern England where the cheese gets its name.  Most of the Stilton cheese, however, is made near Nottingham, which is about two hours North of London.  In 1996, Stilton earned “Protected Designation of Origin” or PDO status.  This regulates the production of the cheese to make sure each cheese is of the highest quality.  It also assures that the name “Stilton” can only be used by approved cheese makers.

Not just any cheese maker can make Stilton.  There are only six dairies that are approved to produce Stilton, but at The Truffle Cheese Shop, we only carry the Stilton produced by The Colston Bassett Dairy.  This dairy uses just four neighboring farms for its milk, hand-ladles their curds and they pierce the wheels later, so there is less blue veining but a more concentrated flavor in the cheese.  It takes twenty one gallons of fresh milk to make one, seventeen pound wheel of this cheese.  Every single wheel is inspected, tested and graded for quality before, during and after the aging process.  With more than one million wheels made each year, these cheeses are truly handmade!

The simple ingredients of milk, salt and cultures creates all the cheeses in the world.  Colston Bassett Stilton is made with pasteurized, whole cow’s milk, an enzyme called rennet to coagulate the milk, cultures and Penicillium roqueforti, which is the mold responsible for the ‘blue’ in blue cheese.  The curds form and are then cut by hand.  The whey is drained off, the curds are cut again and hand salted.  The curds are then placed, never pressed, into a cylindrical mold and allowed to drain naturally for 5 days.  They are then taken out of the mold, hand scraped on the sides to help the ‘crust’ develop and then placed in a temperature controlled room.  The wheels are then turned once by hand three times each week.   It takes five weeks to produce that beautiful, characteristic ‘crust’.   Stainless steel needles are pierced into the cheese to introduce oxygen into the cheese, allowing the p. roqueforti to turn blue.  As they age, each cheese is continued to be turned regularly to encourage proper maturity.  Throughout the cheese making process, samples are taken from each wheel to test for bacteria, to make sure the bluing is developing and that the cheese has a pleasing texture and flavor.

Every time we taste this magnificent cheese, we can taste the care and love that goes into each and every wheel.  A handmade cheese is a beautiful thing.  A handmade cheese like Stilton with a glass of simple port, a room full of family after a bountiful meal is magical.

You’ll find that Himalayan salt slabs, plates, and bricks make for an intriguing presentation of both hot and cold foods. You may heat the salt slabs to high temperatures and sear thinly sliced meats, fish, vegetables, seafood and other quick-cooking foods. Or, chill it for use in serving sushi, appetizers, cold meats and cheeses, fresh fruit and vegetables, and even cold desserts.  The salt gently flavors your foods without over seasoning.

We are proud to carry the Prima Donna Red, Roomano Pradera, Aged Goat Gouda, Gouda with Nettles and the Young Sheep Gouda regularly.

Also on the shelves are:

• Stroopwafel
• Kaas Vlinders-  Cheese Twirls
• Roka Cheese Crispies
• Paprika Chips: Dutch for “BBQ Flavor”!
• Bookenpootjes (“goat feet” cookies)
• Butter Pretzel Cookies
• De Echte Zaanse Mostert- this is the BEST mustard!
• Kook Pudding- we’ll give you a sticker if you can translate the cooking instructions.

Click HERE for a video of how Pleasant Ridge is made.

For more information, visit their website:  www.greathillblue.com

Charloe is bright yellow with a slightly pink rind, due to the  washed rind.  This cheese is earthy, creamy and pairs perfect with a Colorado beer!

Flat Rock is Brian’s take on the classic, French mountain cheeses he loves so much.  What we love about this cheese is how deep and yellow the paste is, which reflects the high butterfat content of the milk.  These cows are happy!

For more information, find their website here: www.canaljunctioncheese.com

Midnight Blue – This blue cheese is slightly firm with beautiful blue-gray veins running through it. It is well balanced, with a mild lactic, nutty taste. It is aged two to four months.

Cabra Blanca- Aged, semi-soft goat cheese with a lacy paste and slightly citrus notes with a fresh flavor.

Clothbound Cheddar- Aged anywhere from 6 months to one year, this traditionally made cheddar is nutty and rich.

Lamborn Bloomers and Fresh Chevre cheeses also available during Spring and Summer months are creamy, fresh and worth the wait!

For more information about the farm, cheeses and their “goat of the month”, please visit their website: www.avalanchecheese.com

Use a knife with holes in it for other soft foods like cheesecake, pate or meatloaf.

Guanciale

Chitarra Pasta Cutter

Caviar Servers

Gelatine Sheets

Cheese Making Supplies: Liquid Rennet, Draining Baskets and Cultures

Foie Gras

Sicilian Oregano

We could go on all day!!!  Come in or call if you’ve been looking for something unique.