Stilton is known as the King of Cheeses and when you taste Colston Bassett’s version you understand why. Creamy in texture, the blue is strong and salty while the cheese has a mellow and aromatic finish. The Colston Basset dairy co-operative was founded in 1912, through the efforts of Dr William Windley. To begin with there were sixteen farmers supplying milk, and they made a hard cheddar. By 1920 they had switched to making Stilton and, apart from during the wars, have continued to do so ever since. Now they are supplied by four farms, who have been with them throughout their history.
Colston Basset is traditionally made – with hand ladled curds to retain moisture and enhance the texture, and hand-rubbed rind.
While all stilton must be made in the Vale of Belvoir, which straddles Nottinghamshire, Leicestershire, and Derbyshire, it is named after a village in Oxfordshire where it was reportedly first sold. Arguments have been going back and forth about the true origins of the cheese
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