Colston Bassett has been making Stilton since 1913, when the village doctor rallied local farmers to build a dairy. It’s now one of only six creameries licensed to make the blue cheese under its protected name, and the last that still ladles the curd from vat to tray entirely by hand, which gives its Stilton an unusually soft, buttery texture. The creamery shop in the village sells whole and half cheeses to take away. Bingham station is about 7km to the north.
