Colston Bassett Dairy

The home of award winning traditional Blue Stilton and Shropshire Blue cheese

Buying Our Cheeses

We welcome trade enquiries from wholesalers, retailers or those in the food business. Please contact us at the address below or e-mail us with your name, contact details and an idea of your requirements and we will get back to you.There are a number of options for individuals who wish to buy our cheese. Quality retailers and food establishments throughout the UK and internationally will supply our cheese. Always ask to make sure that you are buying Colston Bassett Blue Stilton.

If you wish to order our cheeses abroad, please visit the Neal’s Yard Dairy website. Visitors are welcome at our shop (adjacent to our dairy) where we can supply all our cheeses to your requirements and provide information and recipes. We will be delighted to see you, click here for a map and direction.

Please use the following mail order options available.

Our temp shop hours can be found further down the page.

Mail Order Available :

Nottingham (5 mile radius)

The Cheese Shop Nottingham – 01159419114

(Telephone order and delivery service)

England – (click on the links)

Neals Yard Dairy

The Fine Cheese Co.

The Cheese Society

The Cheese Works

Dukes Hill Ham

Harvey & Brockless

Anthony Rowcliffe & Son

The Little Deli

Mons Cheesemongers

Scotland –

Mellis Cheese

George Mewes Cheese

Ireland
The Artisan Cheesmonger

Sheridans Cheesemongers

Our cheeses are also available from the following wholesalers:

England
Anthony Rowcliffe & Son
Bradbury and Son
Carron Lodge

Scotland
Clarks Foods

RETAIL SHOP OPENING HOURS:

Our shop is open with temp hours at the moment: Fridays 1.30pm – 4pm & Saturdays 9am – 12noon. Once the COV-19 episode passes we will be back to normal hours. Thank you for your patience.

Monday to Friday
9.00 – 12.30, 1.30 – 4.00

Saturday
9.00 – 12.00

Sundays & Bank Holidays
Closed

Our cheese is also served at the local village pub in Colston Bassett –

The Martin’s Arms

"Stilton was first recognised as a type of cheese at the beginning of the eighteenth century."

– Billy Kevan –