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

The perfect Stilton from Colston Bassett should be a rich cream colour with blue veining spread throughout.The texture of the cheese is smooth and creamy with a mellow flavour and no sharp acidic taste from the blue.The cheese is best eaten at around 12 weeks but this varies from cheese to cheese as each one is an individual. Melt in the mouth perfection is what Colston Bassett delivers. Always popular at Christmas; Stilton is a versatile cheese – essential on a festive cheeseboard but also a tasty additional to a summer salad or enjoyed
with sweet dishes -a partner to chocolate and ginger.




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  • D.O.P.
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