Colston Bassett & District Dairy Ltd

Colston Bassett

Harby Lane, Colston Bassett, Notts, NG12 3FN

Tel: 01949 81322 / Fax: 01949 81132

www.colstonbassettdairy.com

The village of Colston Bassett lies near the Nottinghamshire/Leicestershire border, in an area known as the Vale of Belvoir. Many villages in this area had small Stilton dairies in the nineteenth century, most of which have now disappeared.

For over 85 years Colston Bassett and District Dairy has been making the finest quality Blue Stilton, "King of Cheeses". A highly skilled, dedicated and experienced team use the same time honoured recipe and methods used by generations to make this unique, award winning cheese, every day taking the milk from the same pastures and the same farms that founded the dairy as a co-operative in 1913. Colston Bassett, a rural village in the heart of the English countryside, has become famous to lovers of fine cheese worldwide.

Shropshire Blue

This cheese has a slightly misleading name as it has nothing to do with the county of Shropshire. In fact, it originated in Scotland in the 1970s before its production was transferred to Leicestershire. Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavour that takes between six and eight weeks to mature. Orange in colour with blue veining, it enjoys a slightly tangy aroma. A delicious accompaniment to Shropshire Blue worth trying is a simple cup of tea - making it ideal for an afternoon or early evening snack.

Stilton

Rightfully known as the 'King of English Cheeses', Stilton takes its name from a village just south of Peterborough. It was never actually made there, originating near Melton Mowbray at the beginning of the eighteenth century. Stilton is honoured with a certification trademark and Protected Designation of Origin status, meaning it can only be made in the counties of Nottinghamshire, Derbyshire, and Leicestershire to a specified recipe. It is smooth and creamy with complex, slightly acidic flavour. It makes an excellent dessert cheese and is traditionally served with port at Christmas. However, it can be enjoyed all year round and is worth trying with a dark cream sherry or a sweet dessert wine. It is also very versatile and can be used in hot or cold recipes.