Throughout its 104 year history Colston Bassett has been making outstanding cheese. Established as a farming co-operative, today the dairy’s milk is supplied by four farms within a 1.5 mile radius in the Vale of Belvoir.
Stilton’s PDO status (Protected Designation of Origin) means that the cheese must be produced in Nottinghamshire, Derbyshire and Leicestershire, using pasteurised local milk, according to a very strict code. Colston Bassett is one of smallest of the six dairies licensed to make Stilton.
Traditional cheesemaking methods, such as the labour intensive process of hand-ladling the curds help to maintain their delicate structure – guaranteeing the best quality cheese. To produce one 7.5kg Stilton cheese requires around 72 litres of milk.
Colston Bassett’s Stilton is a rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow flavour that balances sweet and savoury notes.
Melt in the mouth perfection is what Colston Bassett delivers.