Stichelton

In October 2006, Joe Schneider set up on Collingthwaite Farm, on the Wellbeck Estate in Nottinghamshire, to revive the tradition of making unpasteurised Stilton. Unable to call his cheese ‘Stilton’, he set upon the name Stichelton (the old name for the town of Stilton). Unpasteurised milk, slow acidification and hand-ladling make this cheese a revelation. It is creamy, rich and nutty with a gentle blue tang.

Made with unpasteurised cow’s milk. Not suitable for vegetarians.