Colston Bassett Dairy keeps on winning - the latest accolade; Supreme Champion at the International Cheese Awards in Nantwich.
Colston Bassett Dairy keeps on winning - the latest accolade; Supreme Champion at the International Cheese Awards in Nantwich, Cheshire. This summer, the Stilton has also been awarded Supreme Champion at the Great Yorkshire Show, having been named Best British Cheese at the end of 2013 - at the World Cheese Awards. So what make this cheese so special?
It has been made at Colston Bassett Dairy in Nottinghamshire for 101 years - and the quality and consistency remains of the highest standard, under the watchful eye of Dairy Manager, Billy Kevan - and his hard-working team. The growth in production volume over the years has not compromised the traditional methods of making which have remained in place - including hand ladling all of the curds and sealing the cheese by hand. The four member farms, which provide the milk for cheese making at the Dairy, are located within one and a half miles of the Dairy. Many of the original families are still involved in the business.
The perfect Stilton from Colston Bassett should be a rich cream colour with blue veining spread throughout. The texture of the cheese is smooth and creamy with a mellow flavour and no sharp acidic taste from the blue. The cheese is best eaten at around 12 weeks but this varies from cheese to cheese, as each one is an individual. Melt in the mouth perfection is what Colston Bassett delivers.enquire now