Our history of making cheese 

From the dairy to the table…“Our cheese is crafted the traditional way, only using milk from local farms”

Our award-winning dairy, developed from an idea by Dr. William Windley, has been making world-class, outstanding cheeses using traditional methods for over 100 years. The traditional farming co-operative was first established in 1913. We are located in the beautiful Vale of Belvoir with the four local farms that provide us with 10,000 litres of milk a day.

All our cheeses are created by a highly skilled and dedicated team of cheesemakers still using original recipes handed down through generations.

At Colston Bassett Dairy, we’re proud to be the home of award-winning Stilton and Shropshire Blue cheeses, each one hand-made with care, character and over a century of expertise & tradition.

“Whey beyond expectations.”

“Our cheeses are made with pride, consideration, and a little bit of something else…”

“We use only the finest ingredients, along with knowledge that has been passed down through the generations.”

  • 1

    Our co-operative member farmers, supply milk daily from three local farms located within just 1.5 miles of the dairy in the Vale of Belvoir.

  • 2

    We use just 5 raw ingredients to make our world famous Stilton.

  • 3

    Traditional cheese making methods mean that the raw materials and cheese making process are all completed by hand. Including hand ladeling of the delicate curds.

  • 4

    Gentle acidification over–night before salt addition is a must when making Blue Stilton® cheese.

  • 5

    Every cheese is individually salted and hand mixed. 

  • 6

    Once milled the cheese are placed into a cheese hoop to give the cylindrical shape associated with Blue Stilton®.

  • 7

    Legally Blue Stilton® cannot be pressed, the cheese has to be allowed to drain under its own weight.

  • 8

    Every cheese is individually hand smoothed to stop premature veining.

  • 9

    At a specific day in its life, the cheese is pierced to allow the magic of blue veining to occur.

  • 10

    Every cheese is turned regularly to ensure even distribution of moisture, allowing the cheese to mature fully before sale.

  • 11

    The cheese wheels are constantly tested by our team throughout the maturation process and once ready, they are wrapped and boxed ready for distribution across the UK, Europe and the rest of the world.

“Legendairy” Meet our award winning cheeses

“Our chart topping cheeses”

2020 started positively when, for the sixth time in seven years, Colston Bassett Stilton was named as one of the top three Best British Cheese Brands in the Guild of Fine Food’s prestigious ‘Best Brands’ survey.

“Twice as tasty”

Colston Bassett triumphed once again, with multiple star success at the 2019 Great Taste Awards.

Our Shropshire Blue achieved two Great Taste stars and Stilton took home one -excitingly, it was also the seventh consecutive year that we’ve collected stars! Proof that all the hard work and dedication pays off in the quality of cheese we produce.

“Grate News”

Colston Bassett Stilton won Best PDO / PGI Cheese at the 2018 Royal Bath & West Show in Somerset. Our Whole Blue Stilton (animal rennet – which is made exclusively for Neal’s Yard Dairy) took home two golds, with a third gold being awarded to Shropshire Blue.

“The Big Cheeses ”

2017

Colston Bassett Stilton - Silver medal at the International Cheese Awards

Shropshire Blue - Bronze Medal at the International Cheese Awards

Colston Bassett - Best Stilton Cheese Award at The Artisan Cheese Fair, Melton Mowbray

Blue Stilton named Best Cheese in Show - Newark & Nottinghamshire Christmas Primestock Show.