Stilton was first recognised as a type of cheese at the beginning of the eighteenth century. It was given its name by the village of Stilton, just south of Peterborough on the Great North Road, where it was first made and traded. 

Having originally being made in the town of Stilton, protection by a certification trademark and PDO (Protected Designation of Origin) – means that today the world famous Blue Stilton cheese can only be made in the three adjacent counties of Nottinghamshire, Derbyshire and Leicestershire.

Colston Bassett Dairy is the home of traditional Stilton and has been making outstanding cheese for over one hundred years. The farming co-operative which was first established in 1913, is still in operation today.

The Dairy developed from the vision of a local doctor, Dr William Windley continues to make cheese in the traditional way, using milk from local farms – all within 1.5 miles of the dairy in the Vale of Belvoir.

Once made the cheeses are matured in stores and the cheeses are turned regularly until they are sold. As the cheese age they are pierced using a piercing machine. This pushes stainless steel needles into the cheese all around its circumference. Once the air enters the holes, the Penicillium Roqueforti, which has thus far been dormant, can now start to grow, forming the typical veins associated with Stilton cheese.

After maturing every cheese is grading prior to sale. A cheese iron is used to bore into the cheese and remove a core of cheese, which can be assessed for level of blue veining; smell and most importantly the flavour can be checked. This is done to every cheese because only when a cheese reaches the required standard can it be called Stilton cheese.

ALLERGENS: MILK

ORIGIN: British 🇬🇧

Store in the fridge 2-5c

Not suitable for home freezing ❌

Ing: Pasteurised whole cows milk (97.75%), Salt, Cheese culture, Penicillium roqueforti, Vegetarian Rennet