Colston Bassett Stilton

Gentler, sweeter and more balanced than a ‘typical’ blue cheese, it boasts a creamy, buttery paste pierced with the delicate blue veining characteristic of a Stilton.

We have worked with Colston Bassett Dairy for many years to perfect the recipe for the Stilton we buy from them, which is exclusive to us.
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Average age 4-6 months

Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.
  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)
Colston Bassett Stilton cheese showing creamy paste and delicate blue veining
Colston Bassett Stilton cheese showing creamy paste and delicate blue veining
our-work: Colston Bassett Stilton in the maturing arches at Colston Bassett Dairy
Location: Colston Bassett map
Colston Bassett Stilton cheese showing creamy paste and delicate blue veining
Colston Bassett Stilton cheese showing creamy paste and delicate blue veining
our-work: Colston Bassett Stilton in the maturing arches at Colston Bassett Dairy
Location: Colston Bassett map

Made by Billy Kevan & Team

Colston Bassett, Nottinghamshire

Set up as a cooperative in 1913, Colston Bassett Dairy is still owned by the farmers who supply the milk, and a handful of local residents.

Colston Bassett Dairy, which was set up as a cooperative in 1913 and is still owned by a handful of local residents and the farmers who supply the milk, is one of only five dairies in the world still producing Stilton. They are also the only one that continues the traditional process of ladling the curds from the vat to the cooling trays entirely by hand: an important step in achieving a smooth, rich-textured cheese. The milk is sourced from farms within 1½ miles of the dairy, and the head cheesemaker, Billy Kevan, is only the fourth person to have held the post in more than a century.

Billy is a long-standing friend of Neal's Yard Dairy, having worked with us for many years to perfect the recipe for the Stilton we buy: a buttery, silky cheese with an elegant sweetness. As well as hand-ladling the curds, Billy uses an animal rennet in our Stilton, which imparts a longer, more complex taste. The piercing (the process by which the cheese is quite literally pierced to allow air in to activate the mould) takes place later in the maturation process in order to strike the right balance between creamy, flavoursome paste and blue mould.
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