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. 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.Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti
