Colston Bassett is one of the smallest Stilton Dairies in the country. They buy milk from 5 farms surrounding the dairy and have been buying from the same farms since the 1920s. Since 1920, there have only been 4 head cheese makers at Colston Bassett: Tom Coy, Ernie Wagstaff, Richard Rowlett and now Billy Kevan.

Their Stilton is more traditional than any other. The curd is hand-ladled before draining. This treats the curd more gently and preserves its structure, which results in a luscious, creamy texture when the cheeses are mature.

Their cheeses are made with both traditional animal rennet and vegetable rennet - check to see which is which if you are vegetarian. Animal rennet is used by the most exacting cheese makers because it makes better cheese. With Colston Bassett Stilton, the texture is more full-bodied when made with animal rennet and the flavour is deeper, more complex and longer lasting than that of cheeses made with vegetable rennet.

Colston Bassett Dairy Website