Stichelton

In 2006, Joe Schneider and Randolph Hodgson set out to make Stichelton (pronounced ‘stickle-ton’), a raw, unpasteurised stilton using traditional methods.

Frustratingly, eight years previous to this, the PDO laws (Protected Designation of Origin) ruled that stilton should only be made using pasteurised milk. This meant that Joe & Randolph weren’t legally allowed to call their fantastic blue a ‘stilton’. It’s a matter that they are both still trying to fight. (They have an online petition at www.stichelton.co.uk).

However, the team have undoubtedly produced an outstanding British blue cheese to be extremely proud of. Stichelton is made on the Welbeck Estate, on the edge of Sherwood Forest. Sticking to their guns and using only unpasteurised milk, has resulted in a beautiful nutty flavours with underlying toasrt notes. The blue-green veins are enticingly spicy and hold long-lasting savoury elements.