Nottinghamshire is home to a variety of artisan cheeses which are made using age-old methods and high quality milk from farms in the local area.
Perhaps the most famous of all is Stilton, a deliciously tangy blue cheese and a favourite on many Christmas cheeseboards. The cheese was granted Protected Geographical Indication (PGI) status in 1996 which means that, like champagne and the Melton Mowberry pork pie, it can only be produced within a designated area, in this case, the Vale of Belvoir.
The award-winning Colston Bassett Dairy has been producing cheese for over a century and it is renowned for its Stilton and Shropshire Blue. Using milk from local farms, the cheeses are made using traditional recipes which have been passed down through the generations.
Fans of blue cheeses should also try Stichelton, an unpasturised cheese made on the Welbeck Estate. It was created in 2004 by cheesemaker Joe Schneider and cheesemonger Randolph Hodgson who wanted to revive traditional techniques. Stichelton is available from Welbeck Farm Shop and Delilah Fine Foods.
Cropwell Bishop Creamery & Cheesemaker’s Shop have been crafting mouthwateringly delicious Stilton for more than three generations, using traditional methods passed down by their grandfather and fathers. Cousins Robin and Ben Skailes now produce a range of world-famous, award-winning blue cheese from their creamery in the village of Cropwell Bishop.
If you prefer something a little milder then Colwick Cheese is the perfect option. Recently revived by celebrity chef Jamie Oliver and farmer Jimmy Doherty, is a soft, curd-like cheese which dates back to the 17th century. Colwick Cheese is regularly on the menu at The Larder on Goosegate.
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