The cheese maker of Stichelton has created a British classic and it’s one of only a few unpasteurised blue cheeses made on a farm.
Stichelton is made slowly, with a gentle acidification of the milk and traditional hand-ladling to drain the curd.
The slow aged produce creates an immensely complex cheese that is not aggressively blue. Stichelton is toasty, nutty and sweet with a creamy light texture and gentle blue note.
Try with a tawny port or a nice deep red.
About the Maker
In 1988 Colston Bassett, one of Britain’s finest Stilton makers finally gave up making unpasteurised Stilton. This meant there was no unpasteurised stilton. That was until Joe Schneider set-up on Collingthwaite Farm in 2006 to try and recreate this age-old cheese made on the farm. After overcoming many obstacles, what he eventually produced, being made from unpasteurised milk, could not be called Stilton. So he named it Stichelton.
How to Enjoy
On its own or accompanied with a glass of Port.