description Stichelton Overview
Stichelton is a Nottinghamshire blue cheese crafted from cow’s milk. It stands out for its production using organic raw milk, offering a distinct flavor profile compared to traditionally made Blue Stilton. This cheese appeals to consumers seeking artisanal British cheeses and those interested in unpasteurized dairy products.
insights Why this score
Stichelton ranks #6 of 151 in the Blue Cheese ranking, behind Roquefort Carles, ahead of Kraftkar.
balance Stichelton Pros & Cons
- Complex earthy flavor
- Creamy crumbly texture
- Distinctive raw-milk character
- Traditional hand-ladled production
- Relatively expensive
- Limited retail availability
- Strong flavor divides tasters
help Stichelton FAQ
How is Stichelton cheese different from Blue Stilton?
While traditional Blue Stilton is legally required to be made from pasteurized milk, Stichelton is made entirely from organic, unpasteurized raw milk. It also utilizes a natural animal rennet rather than commercially produced vegetarian rennet. This gives Stichelton a richer, deeper, and more complex flavor profile.
Where is Stichelton cheese made?
The cheese is produced on the Collingthwaite Farm in Nottinghamshire, England. It is carefully crafted by master cheesemaker Joe Schneider using traditional techniques. The farm sits on the picturesque Welbeck Estate, which has a rich history of agricultural innovation.
Why isn't Stichelton called "Raw Milk Stilton"?
Due to strict Protected Designation of Origin (PDO) laws established in 1996, the name "Stilton" can only legally apply to cheeses made with pasteurized milk. Therefore, the creators had to invent a completely new name for their product. The name "Stichelton" is derived from the old English spelling of the town of Stilton.
How long is Stichelton aged?
Stichelton is typically aged for about 8 to 12 weeks in traditional cheese cellars. During this time, the blue veins develop naturally from the *Penicillium roqueforti* mold introduced into the milk. The resulting cheese has a buttery texture and a distinctive, nutty finish.
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