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Joe Schneider has been making raw milk blue cheese at Stichelton Dairy since 2006. He and our founding director Randolph Hodgson had set out to make raw milk Stilton, but after the Stilton Cheesemakers Association refused their request to allow raw milk Stilton to be produced, Stichelton was born. While raw milk is certainly a factor in the flavour of Stichelton, the way the cheese is made allows for the flavours of the milk to be expressed. Joe uses very little starter and a very long make, 24 hours, allowing the natural flora in the milk to bring out the flavours. Find out more about what makes this cheese so special.

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