Stichelton
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti
coagulant
Animal Rennet
milk treatment
Raw
location
Welbeck, Nottinghamshire
milk source
Produced on-site
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milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti
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 was developed in collaboration with Neal's Yard Dairy and this close relationship continues to this day.
Background
In 2006, cheesemaker Joe Schneider and Neal's Yard Dairy founder Randolph Hodgson set out to resurrect a traditional unpasteurised blue cheese. Once upon a time, all English blue cheese would ha...
Read More
In 2006, cheesemaker Joe Schneider and Neal's Yard Dairy founder Randolph Hodgson set out to resurrect a traditional unpasteurised blue cheese. Once upon a time, all English blue cheese would have been made with unpasteurised milk. 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 traditional blue cheese 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
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 re...
Read More
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 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 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, each batch is evaluated for ripeness before leaving our maturation arches, based on sight, smell, flavour and feel.
Read Less
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.FAQs
Yes, the prices shown above are inclusive of a significant bulk discount for quarters, halves and whole cheeses.
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.
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.
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 was developed in collaboration with Neal's Yard Dairy and this close relationship continues to this day.
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti
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 a traditional unpasteurised blue cheese. Once upon a time, all English blue cheese would have been made with unpasteurised milk. 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 traditional blue cheese 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 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 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, each batch is evaluated for ripeness before leaving our maturation arches, based on sight, smell, flavour and feel.
pairing suggestion
Top a thick oatcake with Stichelton and drizzle with honey.
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