Milk: Pasteurised cow's milk
Location: Nottinghamshire, England
Colston Bassett District Dairy make the most traditional Stilton in the UK. They remain the only creamery not to mechanise, hand-ladling their curd from the vat to the draining trolleys where it acidifies overnight.
This means they can use less rennet and that's essential for the melt-in-the-mouth creaminess of the matured cheese. Since the creamery was set up in the 1930s, there've been only 5 head cheesemakers - currently Billy Kevan - one reason for their continuity with traditional techniques. Their Stilton is savoury, creamy and cooling, with delicate blue veins.