milk type
Cow
ingredients
MILK, salt, rennet
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
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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.
our work with this cheese
Accompaniments
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?
How much cheese to buy?
How should I store my cheese?

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


Stichelton is made using traditional Stilton techniques, but because the milk is unpasteurised, lending the cheese a wonderful complexity, it cannot be called Stilton.
milk type
Cow
ingredients
MILK, salt, rennet
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
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 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.
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.
pairing suggestion
Top a thick Orkney oatcake with Stichelton and drizzle with honey.