Stilton quiche

• 1.5 lbs/750g flaky pastry
• 1 large leek, thinly sliced
• 1 tbsp. sunflower oil
• 6 oz/150g Portabello mushrooms, thinly sliced
• 7 fl oz/300 ml single cream
• 3 eggs, beaten
• 5 oz/125g Stilton, crumbled
• 1 tsp. salt
• 1 tsp. coarse black pepper

Preheat oven to 375 F (190 C). Roll out pastry to 1/4 inch thick and line a greased 9 inch pie dish. Chill in fridge until needed. Heat sunflower oil in a frying pan. Add leeks, onions and Portabello mushrooms. Fry for 5 minutes to soften. Allow to cool. Using a food processor, beat eggs, cream, Stilton, salt and black pepper until frothy. Pour cheese mixture into a bowl. Fold in vegetables. Pour mixture into the pastry case. Place pie dish on a baking tray and bake for 45 minutes.

The largest producer is Long Clawson Dairy which claims to make more Stilton than anyone.

The thriving co-operative was set up in 1911 by a group of 12 farmers. They purchased the old Royal Oak pub for £630 and contribut- ing members were charged £1 per share per cow.

Now it comprises 40 farms in the Vale of Belvoir and surrounding areas.

Webster’s Dairy at Saxelbye is more than 100 years old and still makes Stilton in the same building.

Tuxford and Tebbutt used to buy Stilton from Vale of Belvoir dairies in the late 19th century but it was not

until 1910 that cheese was made at the Thorpe End site. The company also made pork pies but that side of the business finished in 1966.

Colston Bassett Dairy was started around 1912 by 16 local farmers and still produces top quality Stilton today. It produces around 90 a day.

Millway Foods at Harby began life as a small dairy in 1918 after 12 farmers got together to make Stilton. In 1974 it changed sites from Watson Lane to a purpose- built factory in Colston Lane in 1974.

Cropwell Bishop Creamery only began making Stilton in 1986 and before that made a variety of other cheeses

including Leicester, Cheshire, Derby and Cheddar.

With such a rich history of food it is no wonder that so many people visit the area each year.

But the town’s association with food is not stuck in the past, especially with the opening of the new sandwich and ready-made meals factories.

And next to Dickinson’s pork pie shop is its own specialist sausage shop which stocks a vast range.

Food continues to feature heavily as part of Melton’s heritage, and it will stay that way well into the next millennium.