Stilton, Colston Bassett Stilton
Colston Bassett Dairy, Nottinghamshire
This is the King of cheeses, and the full-flavoured Colston Bassett
Stilton is the creamiest to be found. Colston Bassett Stilton has
velvet, close texture with a pale ivory paste, grading to amber
at the edges and marbled with greenish blue veins. The rind is
dry and crusty, grey-brown in colour, slightly wrinkled and with
white powdery patches. The flavour ranges from mild with a
sharp edge when young, to rich and tangy when mature.
Pont l’Evêque
Normandy
The oldest of the Normandy cheeses. It is square-shaped,
has a red-brown rind, smooth straw-coloured paste, savoury
flavour and a rustic aroma. Can become pungent with age.
Brie de Meaux
Ile de France
A fabulous, full-flavoured Brie with a plump, smooth paste.
Vignotte
Champagne
A firm, triple-cream cheese with a rich flavour. Excellent when
served warm.
Vacherin Mont d’Or
Switzerland
This cheese is shaped in cloth-lined moulds, then encircled
with a strip of spruce bark and washed in brine for three weeks.
The spruce imparts a resinous flavour to the pale interior, which
becomes almost liquid as it matures.
Torta
Italy
Alternate layers of Mascarpone and Dolcelatte or Gorgonzola
are pressed together like a gâteau. Mild and very creamy.
dine cheese menu
“I have not eaten any better food in top class London hotels; it was
simply breath-taking. Everyone who attended could not believe that food
of such high quality was cooked on site in the adjoining marquee. You
thoroughly deserve your reputation as the foremost outside caterer in the
North and I now firmly believe that there is none better in the country.”
