Towers of smaller and larger cuts, and a whole Stichelton cheese with blue veining and a soft creamy paste

Close up of a piece of Stichelton cheese, sat on a larger cut piece of cheese, showing the developed rind, and blue veined, soft creamy paste

Stichelton

A juicy acidity and toasty, biscuity notes toward the rind are the hallmarks of Stichelton, though the range of flavours this soft, creamy raw milk blue can exhibit is extraordinary: from crisp green apple right through to beef stock umami.

PORTION

Smallest Piece

MINIMUM 290 g

Sixteenth

MINIMUM 435 g

Eighth

MINIMUM 875 g

Quarter

MINIMUM 1750 g

Half

MINIMUM 3500 g

Whole

MINIMUM 7000 g

Regular price £10.50 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Cow

coagulant
Animal Rennet

milk treatment
Raw

location
Welbeck, Nottinghamshire

milk source
Produced on-site

breed
Holstein

season
All year

average age
4-6 Months

cheesemakers
Joe Schneider

Show MoreShow Less

Stichelton is made using traditional Stilton techniques, but because the milk is unpasteurised, lending the cheese a wonderful complexity, it cannot be called Stilton.

background

In 2006, cheesemaker Joe Schneider and Neal's Yard Dairy founder Randolph Hodgson set out to resurrect raw milk Stilton. Once upon a time, all Stiltons would have been made with unpasteurised mi...

In 2006, cheesemaker Joe Schneider and Neal's Yard Dairy founder Randolph Hodgson set out to resurrect raw milk Stilton. Once upon a time, all Stiltons would have been made with unpasteurised milk – but by the time Randolph and Joe embarked on their project, raw milk Stilton had been extinct for 18 years. In pursuit of the sensory complexity and length of flavour that come from milk that has not been heat-treated, Joe and Randolph found a farm on the Welbeck Estate near the edge of Sherwood Forest and set to making cheese, only to find that the conditions set out in the EU protected name documentation prevented them from calling it Stilton.
Thus Stichelton was born: a Stilton-inspired recipe made only from the morning's milk, with very little starter and a long make – 24 hours – to draw out the milk's natural flora and delicate flavours. The curds are hand ladled and milled, giving a more delicate texture, and the flavours are further enhanced by the careful maturation process which takes place both at Stichelton Dairy and in our arches in Bermondsey.

Read Less

our work with this cheese

As cheesemongers we are constantly looking to further our understanding of the techniques and recipes of farmhouse cheesemaking. It took a year for Randolph and Joe to find a farm that met their requirements, and another year before they were producing cheese of a consistent quality, using timeworn Stilton techniques such as hand ladling and milling, rubbing up and piercing, and the process of gradual refinement continues to this day. We continue to work closely with Joe, visiting regularly to select cheese and provide feedback. The complex nature of Stichelton's make means there can be a great deal of variation in how the cheeses taste from batch to batch and season to season. Throughout the year, every wheel is evaluated for ripeness before leaving our maturation arches, based on sight, smell, flavour and feel.

Read Less

Accompaniments

Orkney Oatcakes, Thin
£0.60

Rosebud Red Onion Port Marmalade
£4.10

Serving Suggestions

Top a thick Orkney oatcake with Stichelton and drizzle with honey.

Recipes

Cornish Crab Tartlet with Stichelton

These pretty little crab tarts are given a bit of oomph thanks to some tangy blue cheese both in the filling and grated over the top.

Pan-Fried Pear & Blue Cheese Salad

A dish to bring crunch and colour to the chillier months.

FAQs

Do you offer a discount for larger pieces of cheese?

Yes, the prices shown above are inclusive of a significant bulk discount for quarters, halves and whole cheeses.

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.