Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!
Joe Schneider revived the tradition of making this famous blue cheese in 2006. Unpasteurised milk, long slow acidification, and hand ladling make Stichelton a revelation. It is creamy, rich and nutty, with a gentle blue tang.
In October 2006, Joe Schneider set up 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.
KEY FACTS
| Country Of Origin | England |
| Milk Type | Cows |
| Organic | No |
| Pasteurisation | Unpasteurised |
| Region | Cambridgeshire |
| Strength Of Cheese | Creamy |
| Style Of Cheese | Blue |
| Vegetarian | No |