100 Years at Long Clawson Dairy - home of Stilton cheese production

100 Years at Long Clawson Dairy

1911

Thomas Hoe Stevenson ran his farm with two sisters who produced Stilton in a room next to the farmhouse.  Thomas Hoe and 11 other local farmers set up a Co-operative to sell liquid milk and Stilton cheese and purchased The Royal Oak empty pub in Long Clawson which is still the headquarters today.  Today 43 farms in Leicestershire, Nottinghamshire and Derbyshire supply the dairy with 58 million litres of milk every year.

1920s

The telephone and electricity arrives at the dairy in difficult financial times, but the dairy recovered by 1929.

1930s

With three million people unemployed, times were hard again at the dairy.  The Stilton Cheese Makers’ Association was formed to lobby for regulation to protect the quality and origin of the cheese.

1940s

Again the dairy was in difficulties and in 1939, they were asked not to produce Stilton but remained in operation by converting into Cheddar cheese production, the chosen cheese for rations.

1950s

Stilton was back in fashion.  Inspired by books on food by Elizabeth David and Fanny Craddock, no dinning was complete without a cheese board, and no cheese board complete without Stilton.  Also during this decade, Long Clawson Dairy won awards for Best Stilton at the London Dairy Show in 1953.  Milk demand increased too and in 1960 the dairy sold 4,400 gallons a day compared to 40 gallons in 1940.

 

 

1960s

The launch of the first blended cheeses including White Stilton fruit blends.  The legal protection and certification trademark was established in the three counties of Leicestershire, Nottinghamshire and Derbyshire.  It’s the only cheese with this level of protection.

1970s

Expansion to 200 employees delivering milk to 16,000 customers and producing 100,000 cheese a year.

1980s

The liquid milk market was tough as competition from supermarkets selling low-cost milk began.  Long Clawson Dairy decided to concentrate on cheese production and sold off the milk division.  They opened a new dairy at Harby in 1984, producing 325,000 cheeses per year and still winning awards.

1990s

This decade saw the creation of new products such as Paneer for the increasing Asian market.  The Product of Designation of Origin (PDO) was awarded to Stilton and it governs where Stilton cheese is made.

Present Day

The dairy at Long Clawson continues to thrive and innovate.  Investing in new buildings and winning 25 awards for Aged Leicestershire Red since 2006.  Smooth Blue as 3 Supreme Champion awards.  The dairy continues to be run by farmers – many are descendents of the original 12 families.  It now relies on 43 farms for milk to create a very special range of cheese.