Colston Bassett Dairy is celebrating success following the International Cheese Awards. The latest additions to the trophy cabinet are a Gold medal for Shropshire Blue, and a Silver medal for Stilton.

Held in Nantwich, Cheshire on Tuesday 26th July, this year’s International Cheese Awards saw a record-breaking number of entries. With more than 5,000 cheeses judged by a team of 200 experts, the Awards are one of the world’s largest celebrations of outstanding cheese.

CB Stilton & Shrops Blue

Colston Bassett’s achievements continue on from a truly triumphant 2015 – at last year’s International Cheese Awards, Colston Bassett Stilton received both Reserve Champion UK and Best Stilton. This ongoing recognition, on a global level, demonstrates the exceptional cheesemaking skill of the Nottinghamshire Dairy.

Billy Kevan, Dairy Manager at Colston Bassett Dairy, comments: “It is fantastic that both Stilton and Shropshire Blue have received medals at the International Cheese Awards. At Colston Bassett Dairy we are committed to producing consistently great cheese – we use traditional methods, because we know that they work! Awards success reaffirms that our efforts set us apart.”

Colston Bassett Dairy was established in 1913, when the local village doctor, Dr William Windley, suggested that the local community set up a co-operative to make cheese. This co-operative still operates under the same rules today, with milk now supplied from four local farms, all located within a 1.5-mile radius of the Dairy in the Vale of Belvoir. Throughout its 103 year history, Colston Bassett Dairy has maintained traditional cheesemaking methods to ensure exceptional quality and consistency is achieved. It is a delicate, labour intensive process but the excellent flavour of Colston Bassett is clear proof of the intuition and care that goes into cheesemaking at the dairy.