Stichelton

It’s not a Stilton.

English legislation requires Stilton producers to pasteurize their milk.
Joe Schneider was determined to preserve the original recipe, so his Stilton is not a Stilton at all: it’s made with raw milk, it’s farmhouse, and it’s called Stichelton.

Towards the northern edge of Sherwood Forest, in Nottinghamshire, he works with cow’s milk from the organic Collingthwaite farm. The experiment began in 2006 and has already made a name for itself.

The Stichelton recipe is a special one, requiring slow fermentation of the milk using very little lactic ferments or animal rennet. The resulting curd is extremely delicate and requires very delicate care. With its great finesse, buttery texture and natural complexity, the best Stilton is not a Stilton but a Stichelton.