Cropwell Bishop Creamery is an independent family owned and run company in the Vale of Belvoir near the Nottinghamshire/Leicestershire border. Frank Skailes acquired a Stilton making business at North Street, Melton Mowbray in 1948. Four or five years later he took a lease of Cropwell Bishop Creamery where he made territorial cheeses such as Leicester, Derby and Double Gloucester.
Cropwell Bishop Creamery is very proud to have 12 dedicated farms supplying their milk. All our farms are located in the wonderful Peak District National Park where the lush pasture gives the milk its unique characteristics for making the best and most traditional Blue Stilton Cheese.
Whole wheels are approx 8kg in size which are then cut down into 2kg wedges. The paste is a vivid deep rich straw yellow interspersed with a fine network of extensive blue veining. One unique feature of Stilton making is after coagulating the milk and cutting the curds they are laid out to drain the whey for 24 hours, so the curds are not pressed. After maturation of 6-8 weeks the rind is dry, rusty brown and slightly wrinkled with white powdery patches. The flavour ranges from mild with a sharp edge when young, to rich and tangy when mature.