The Colston Bassett and District Dairy was built in 1913 specifically for making stilton, by a group of locals that included dairy farmers. It was set up as a cooperative and today there are four milk producers supplying the dairy from those original farms. It takes 72 litres of milk to make one wheel of stilton. The texture is smooth and creamy and the distinctive blue veins become more strongly defined as the cheese matures. The veins are concentrated at the core and become sparse out toward the rind. The deep complex flavours come from the combination of sweetness from the milk, spice from the blue mould and just the right amount of salt.
About Colston Bassett Dairy
Colston Bassett Dairy, Nottinghamshire UK. Colston Bassett Dairy is the home of traditional Stilton and Shropshire Blue cheeses. Their dairy has been making outstanding cheese for over one hundred years and the farming co-operative which was first established in 1913, is still in operation today.