Colston Bassett and District Dairy Ltd

About

The dairy has been making outstanding cheese for 103 years and the farming co-operative which was first established in 1913, is still in operation. It was a very special year in the history of Colston Bassett Dairy – the home of traditional Stilton cheese and Shropshire Blue cheese.

The Dairy started following the vision of a local doctor, Dr William Windley, in 1913 - and now today it is still making cheese in the traditional way using milk from local farms – all within 1.5 miles of our dairy in the Vale of Belvoir on the Nottinghamshire/ Leicestershire border.

The Dairy produces Stilton and also the award-winning Shropshire Blue cheese. Both cheeses are created by a highly skilled, dedicated and experienced team – using the recipe handed down by generations. Colston Bassett is enjoyed around the world by lovers of fine cheese.

Over the years although the farms supplying the Dairy have reduced from 16 to 4, it is the same pastures – the reduction is due to consolidation and growth in size of farms. Over the years improvements have been made to the dairy to comply with today’s rigorous demands of hygienic food production. During this time though, the method of manufacture has been kept as close to the traditional ways as possible retaining such labour intensive processes as hand-ladling the curds.

Colston Bassett Dairy has a long history of supplying quality specialist cheese shops, delicatessens, and wholesalers both in the UK, America and across Europe.

Colston Bassett Stilton
Colston Bassett Stilton is a rich cream colour with blue veining throughout. The texture of the cheese is smooth and creamy with a mellow flavour and no sharp acidic taste.

In case the cheese isn’t eaten up right away, if thoroughly wrapped, Stilton will keep well in the fridge for a couple of weeks. During this time the cheese will continue to mature, becoming creamier in texture and developing a more mellow flavour. If you need to store your Stilton for longer, it freezes beautifully for up to three months. When it comes time to defrost, it is best to do so in the fridge or a cool larder for around 24 hours, so that the cheese does not become too crumbly.

Colston Bassett Shropshire Blue
Shropshire Blue is recognisable due to its distinctive orange body, with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and is delicately sweet. Like Stilton, the cheese has a creamy taste and smooth texture with no bitterness or sharpness.

104 Years of Success
Colston Bassett Dairy has a proud heritage and remains true to traditional cheesemaking methods. The hard work of Billy Kevan and his team at Colston Bassett Dairy is continually recognised – the Dairy has celebrated endless award successes.

Awards Success

Stilton
2017 – Best Stilton Cheese Award, Melton Artisan Cheese Fair
2017 – Two Great Taste Award stars
2016 – Three Great Taste Award stars
2015 – Gold Medal at the World Cheese Awards
2014 – Supreme Champion, International Cheese Awards
2014 – Supreme Champion, Great Yorkshire Show
2013 – Best British Cheese, World Cheese Awards.

Shropshire Blue
2017 – Two Great Taste Award stars
2016 – Gold Medal at the International Cheese Awards
2015 – Golden Fork for East Anglia and Midlands – Great Taste Awards
2014 – Gold Medal at International Cheese Awards
2014 – Three Great Taste Award stars

With results such as these, it is no surprise that demand from cheese-lovers around the world is still growing. Such popularity for a handmade product also brings with it challenges. To manage demand, whilst maintaining the supreme quality of Colston Bassett’s delicious cheeses, the Dairy is in the process of implementing a ten year investment programme. There is now increased maturation capacity; this additional space will streamline the production flow, particularly in the busy festive period.