Stichelton

Made by Joe Schneider using organic, unpasteurised cows milk from Collingthwaite Farm on the Welbeck Estate, Stichelton is an unpasteurised Stilton. The recipe and method are very close to that used by Colston Bassett, the major difference being that Stichelton is made using unpasteurised milk. The PDO states that Stilton must be made with pasteurised milk. Joe Schneider wanted to recreate how Stilton used to taste before it started to be pasteurised in 1989. Unable to call the cheese Stilton, they searched the Lincoln Rolls and discovered that the town of Stilton used to be known as Stichelton! More complex and variable than Stilton, the taste of each cheese will be different. As a general rule, however, the flavours are deeper, mellower, and meatier than Stilton, yet cool and buttery with nutty, toasty notes.