Andy Montoya
Stichelton is an English blue cheese made in Nottinghamshire. It is similar to Blue Stilton cheese, but is made with unpasteurised milk and natural rennet. The name comes from an early form of the name of the village of Stilton, which appears in the 1086 Domesday Book. Stichelton was first produced in 2006 by Joe Schneider and Randolph Hodgson of Neal's Yard Dairy, who saved the original Stilton recipe from extinction.
| Characteristics | Values |
|---|---|
| Location | Collingthwaite Farm, Cuckney, Nottinghamshire, England |
| Farm | Welbeck Estate |
| Producer | Joe Schneider and Randolph Hodgson of Neal's Yard Dairy |
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What You'll Learn
Stichelton is made in Nottinghamshire
The cheese is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet. The cheese makers could not legally use the name 'Stilton' since it is granted the status of PDO by the European Commission. Therefore, they decided to use an early form of the name of the Stilton village mentioned in the 1086 Domesday Book (Stichiltone/Sticiltone). The name also appears in the 13th-century Lincoln Rolls.
Stichelton has been described as a "sumptuous cheese that sets a full-flavoured, succulent, complex chain of sensations going in your mouth: fruity and salty, buttery, and earthy, sharp and creamy". It has also been named one of the five best cheeses in the world by French chef Anne-Sophie Pic.
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It is made by Joe Schneider
Stichelton is an English blue cheese made by Joe Schneider and Randolph Hodgson of Neal's Yard Dairy. Schneider uses organic, unpasteurised Friesian-Holstein cow's milk on his Collingthwaite Farm in Nottinghamshire. The cheese is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet.
The cheese makers could not legally use the name 'Stilton' since it is granted the status of PDO by the European Commission. Therefore, they decided to use an early form of the name of the Stilton village mentioned in the 1086 Domesday Book (Stichiltone/Sticiltone). The first Stichelton cheese was produced in October 2006.
Schneider and Hodgson produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire. They use raw milk, rennet from calves' stomachs, and hand-ladling and smoothing. It was named one of the five best cheeses in the world by French chef Anne-Sophie Pic.
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It is made at Collingthwaite Farm
Stichelton is made at Collingthwaite Farm, on the Welbeck Estate in Nottinghamshire. It is made by Joe Schneider, using organic, unpasteurised Friesian-Holstein cow's milk. The cheese is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet.
The name 'Stichelton' comes from an early form of the name of the village of Stilton, which appears in the 1086 Domesday Book. The name 'Stilton' cannot be used for the cheese as it has been granted PDO status by the European Commission.
Stichelton is made in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire. Randolph Hodgson of Neal's Yard Dairy and Joe Schneider use raw milk, rennet from calves' stomachs and hand-ladling and smoothing to produce the cheese. It was named one of the five best cheeses in the world by French chef Anne-Sophie Pic.
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It is made using raw milk
Stichelton is an English blue cheese made using raw milk. It is made by Joe Schneider and Randolph Hodgson of Neal's Yard Dairy on Schneider's Collingthwaite Farm in Nottinghamshire. The cheese is made using organic, unpasteurised Friesian-Holstein cow's milk. It is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet.
Since 1996, all Stilton has been made from pasteurised milk as per the production rules. However, Schneider and Hodgson saved the original Stilton recipe from extinction. Stichelton has juicy acidity and toasty, biscuity flavours with a long beefy finish. It has a creamy, fudgy texture and a ton of complexity.
The cheese makers could not legally use the name 'Stilton' since it is granted the status of PDO by the European Commission. Therefore, they decided to use an early form of the name of the Stilton village mentioned in the 1086 Domesday Book. The first Stichelton cheese was produced in October 2006.
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It is similar to Blue Stilton cheese
Stichelton is an English blue cheese made in Nottinghamshire. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 Domesday Book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese. Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire. They use raw milk, rennet from calves' stomachs and hand-ladling and smoothing. It was named one of the five best cheeses in the world by French chef Anne-Sophie Pic.
Stichelton is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet. The cheese makers could not legally use the name ‘Stilton’ since it is granted the status of PDO by the European Commission. Therefore, they decided to use an early form of the name of the Stilton village mentioned in the 1086 Domesday Book. The flavours of this intensely delicious creamy white cheese are nutty and reminiscent of apples with underlying toasty notes. ForbesLife magazine described it as a "sumptuous cheese that sets a full-flavoured, succulent, complex chain of sensations going in your mouth: fruity and salty, buttery, and earthy, sharp and creamy. Robin Hood never had it so good."
Stichelton is the only traditional raw milk Stilton in the world. Since 1996 all Stilton has been made from pasteurised milk as per the production rules, but Joe Schneider and Randolph Hodgson of Neal's Yard Dairy saved the original Stilton recipe from extinction. It has a creamy, fudgy texture and a ton of complexity. This exceptional and rare cheese is perfect for after a holiday dinner with a glass of Port.
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Frequently asked questions
Stichelton cheese is made in Nottinghamshire, England.
Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider make Stichelton in small batches.
Stichelton is made in a dairy at Cuckney on the northern edge of Sherwood Forest, on the Welbeck Estate.
The name comes from a form of the name of Stilton village in the 1086 Domesday Book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.
