Stichelton is a raw milk English blue cheese made using traditional methods. It’s rich, savoury, and creamy with a proper fudgy texture. Think of it as a raw milk Stilton — though it can’t legally be called Stilton — and you’re on the right track. It’s everything a blue should be when handled with care and patience.
Stichelton
THINGS THAT WE SELL THAT COMPLEMENT STICHELTON
Frequently asked questions about Stichelton
What is Stichelton?
Why isn’t it called Stilton?
Under the Protected Designation of Origin (PDO) rules, cheeses called Stilton must be made using pasteurised milk. Stichelton is made with raw milk, so it’s excluded — despite being closer to the original pre-war style of Stilton than many cheeses that carry the name today. The name 'Stichelton' is based on an old Middle English spelling of 'Stilton'.
How is Stichelton made?
Only morning milk is used, handled with extreme care to preserve its natural flora. Curdling happens slowly, using minimal starter cultures and traditional animal rennet. The curds are hand-ladled, milled, and gently formed. The wheels aren’t pierced immediately — they’re left to develop character first. Once they’re ready, the blue veins are encouraged by allowing air into the cheese, and the real flavour work begins.
What does it taste like?
Expect layers. Up front you’ll get mellow creaminess and buttery notes. Then it opens up with fruity acidity, hints of toasted nuts, and that savoury, stock-like depth blues are known for. The blue veining brings gentle spice, never harsh, and it always finishes clean. The texture is dense, soft and breaks down beautifully in the mouth — not crumbly or brittle like younger, harsher blues.
What milk and rennet are used?
Stichelton is made from raw cow’s milk and set using traditional animal rennet. The milk is sourced from a single herd, managed closely for consistency, grazing and health. It’s the kind of milk you build a cheese around.
Is it suitable for vegetarians or during pregnancy?
No — it’s made with animal rennet and unpasteurised milk, so it’s not suitable for vegetarians or for people avoiding raw milk during pregnancy.
Where is it made and by whom?
Stichelton is made on the Welbeck Estate in Nottinghamshire by Joe Schneider and his team. It’s been a real project of passion — an effort to revive a lost style of English blue cheese with full flavour, integrity, and no shortcuts.
How long is it aged?
Typically between 4 and 6 months. The flavour and texture evolve steadily — the longer you leave it, the deeper and more complex it gets.
What makes it different from other blue cheeses?
It’s the raw milk, the slower pace, and the balance. You get depth without aggression, and complexity without bitterness. Unlike some stronger blues that punch you in the face, Stichelton is more of a slow dance. It’s powerful but elegant.
How should I serve it?
Take it out of the fridge at least an hour before serving. Let the paste soften and the aroma develop. It’s excellent with a glass of port or dessert wine, or alongside a dark ale or barleywine. Add a few slices of ripe pear or a spoon of spiced chutney and you’re away.
How should I store it?
Keep it in the fridge wrapped in waxed or parchment paper, ideally in a sealed container to avoid drying out or picking up fridge odours. Once opened, enjoy within 7–10 days — though it’ll rarely last that long.