UK-based cheese producer Colston Bassett Dairy has inaugurated new maturation rooms, as part of a ten-year investment program.
The investment will seek to manage demand while maintaing the traditional methods of production and upholding the high quality of both the Stilton and Shropshire blue varieties of cheese made at the dairy. The program follows a “detailed internal review” in 2013 and will carefully manage growth to a specific maximum output over ten years.
Colston Bassett Dairy now has increased maturation capacity for its cheeses, following the completion of the first phase of development; “the aim of this phase was to streamline the production flow but not to increase the overall volumes of cheese produced,” the Nottinghamshire-based producer said.
Colston Bassett dairy manager Billy Kevan added: “We face an issue every Christmas period of not being able to meet demand. We of course, as a business, want to be able to fulfil customer orders – but at the same time know that the demand is due to us being able to produce our consistently top quality product. Managing any growth of a handmade product effectively is a business challenge. We feel that this phased long term approach means that we can meet our objectives as a business and keep producing the multi-award winning, great-tasting cheese just as we have been since 1913.”
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