Stichelton

What is Stichelton?

Stichelton is a British blue cheese made from the raw milk of Friesian-Holstein cows. The paste is pale yellow with distinct blue-green veins running through it. It has a firm yet creamy texture that yields easily to the knife. The rind is natural and slightly moist. The aroma is pungent and earthy, typical of strong blues. On the palate, it offers a rich buttery taste followed by salty and tangy notes. The finish is sharp and lingering, providing a complex sensory experience.

Where does Stichelton come from?

The cheese was created in 2006 by Randolph Hodgson and Joe Schneider. They sought to recreate the flavour of pre-1989 Stilton, which used unpasteurised milk. The name Stichelton derives from an older spelling of the village of Stilton found in historical records like the Domesday Book. This allowed them to produce a similar cheese without infringing on the protected Stilton name. The first wheel was produced in October 2006 at a dairy in Cuckney, Nottinghamshire.

What does Stichelton taste like?

The taste is described as full-flavored and succulent. It begins with fruity and salty sensations. These are followed by a deep buttery richness. The earthy undertones provide a grounding depth. The sharpness cuts through the creaminess, creating a balanced profile. The texture is smooth and creamy, contrasting with the crystalline crunch of the salt crystals. The complexity increases with age, becoming more intense and pungent.

How Stichelton is made

Makers use raw milk from local cows. They set the curd using animal rennet taken from calves' stomachs. A specific starter culture, MT36, is employed. This culture was preserved from the original unpasteurised Stilton producers before 1989. The curds are hand-ladled into moulds rather than machine-poured. This gentle handling preserves the structure. The wheels are then salted and aged in a controlled dairy environment for several months.

How Stichelton is eaten and cooked

Stichelton is best served on a cheese board. It pairs well with crusty bread and pickles. The strong flavour makes it suitable for melting into sauces or soups. It can be crumbled over salads for added depth. Some cooks bake it briefly to enhance its nutty notes. It is also enjoyed simply with a glass of port or stout. The cheese holds its shape when warm, making it versatile for hot dishes.

Stichelton through the day

It is primarily a dinner cheese. Its bold character suits evening meals. It is often featured on tasting boards. It can accompany dessert wines or digestifs. It is not typically eaten for breakfast or lunch. Snacking on small pieces is common. It fits well into festive gatherings where strong flavours are appreciated.

Stichelton in the world's kitchens

This cheese belongs to English culinary traditions. It is a modern interpretation of historic British blue cheeses. Makers in Nottinghamshire continue the legacy of unpasteurised production. The cheese appeals to those seeking authentic, traditional flavours. It is gaining recognition beyond the UK for its quality. International chefs have praised its complexity and depth.

Faith and ritual

There are no specific religious associations with Stichelton. It is not tied to any particular faith or ritual. The production process respects traditional methods but lacks spiritual significance. It is a secular product focused on gastronomic excellence. No dietary restrictions apply beyond standard lactose concerns.

Stichelton at celebrations

Stichelton is not linked to specific festivals or holidays. It is enjoyed year-round as a premium artisanal product. It may appear at food fairs or cheese competitions. Its inclusion in lists of rare foods highlights its special status. It is celebrated for its craftsmanship rather than seasonal occasions.

Custom and folk tradition

The cheese revives a lost tradition of raw-milk cheesemaking in England. Before regulatory changes, unpasteurised Stilton was common. Stichelton keeps this heritage alive using the original MT36 culture. This practice connects modern makers to pre-industrial dairy techniques. It represents a commitment to preserving endangered foodways.

Buying, keeping and serving Stichelton

Keep the cheese wrapped in wax paper in the refrigerator. Allow it to come to room temperature before serving. This enhances its aroma and flavour. Consume within a few weeks of opening. Do not freeze, as this damages the texture. Store away from strong-smelling foods to prevent absorption.

What to use instead of Stichelton

Unpasteurised Stilton is the closest alternative. Other English blues like Wensleydale offer milder options. French Roquefort provides a similar sharpness but uses sheep milk. Italian Gorgonzola Dolce is creamier and less pungent. For a vegetarian option, look for blue cheeses made with microbial rennet.

Protection and trade

Stichelton is produced in small batches by a partnership between Neal's Yard Dairy and Joe Schneider. It does not hold Protected Designation of Origin status like Stilton. This allows the use of raw milk and animal rennet. The cheese is exported globally and highly rated. It has been featured in books about rare foods. Production remains limited due to the artisanal nature of its creation.

Questions people ask about Stichelton

Good reading and sources

• Rhapsody in blueThe Guardian, Article
• Geographical indications and quality schemes explainedEuropean Commission, Article

• Stichelton on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data