Billy is the 4th Head Cheesemaker at Colston Basset Dairy & has been overseeing the process for over 26 years.

How did you first become interested in cheesemaking?

I grew up in South West Scotland (70's) in a village called Sorbie, just outside the village there was a Unigate St Ivel site making British Territorial cheese (Predominately Cheddar) my late Father was a cheese maker at this site, occasionally in holiday periods away from school I would go into work with him for a few hours, this was my first real introduction to cheese making.

Which is your favourite - Colston Bassett Stilton or Shropshire Blue?

I like both equally.

What makes your cheeses unique? 

Stilton Cheese is unique, Colston Bassett Dairy makes its cheese our own recipe, using only traditional methods, the milk is unadulterated and local to the dairy, every individual cheese is given the attention it needs to be the best version of Stilton possible.

What part of the production process is your favourite? 

We hand ladle all our curds to ensure the delicate curds are not damaged, this process is very satisfying.

What challenges come with producing the Colston Bassett cheeses?

All cheese making is problematic and physically demanding, external influences such as seasonality, weather and people are usually the biggest challange.

Apart from the Colston Bassett and Shropshire Blue, what is your favourite guilty pleasure cheese?

Good dark chocolate, which actually pairs well with Blue Stilton.

How do you balance delivery with the realities of production?

 Stilton is a very seasonal product 25% of our production will be sold in a 6 week period just before Christmas, managing age profile and stock rotation to allow for these peak sales is difficult.

What does the future of cheesemaking hold for Colston Bassett? 

Our reputation is built on being artisanal, hand made and high quality, Colston Bassett will continue this ethos.

What advice would you give the next generation of cheesemakers?

Leaving school or even switching industries, the reality of cheese making is often streets apart from expectation, it can be unsociable, it is physically demanding and most of the time we are keeping everything clean, the reward is the end product, its deeply satisfying to see our cheese be enjoyed by all our customers.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.