Regarded as one of the best traditionally made naturally crusted Stiltons. Mature, with good blueing and rich, deep, herbaceous flavours that linger on the palate. Mellow and creamy. Matured for at least eight weeks and made according to traditional methods. Stilton was first recognised as a type of cheese at the beginning of the eighteenth century and named after the town of Stilton. Stilton can only be made in the three adjacent counties of Nottinghamshire, Derbyshire and Leicestershire. lston Bassett & District Dairy Limited was built in 1913, set up as a cooperative and funded by a group of local people. The milk is largely produced from the same pastures.