Blue
Cow’s milk
Stichelton
A raw-milk Stilton in all but name — the name is the one thing it cannot have.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
Stilton's protected designation requires pasteurised milk, so when Joe Schneider and Randolph Hodgson set out in 2006 to make a raw-milk version of the historic recipe, they could not call it Stilton. They used *Stichelton*, an early spelling of the village's name.
It is looser, sweeter and more variable than Stilton — grassy and brothy, with a long finish that shifts with the season. Made on one farm, from one herd, in small numbers.
Tastes of
grass
broth
brown butter
a slow-building blue
Put it next to
Madeira
Oatcakes
Pear
Barleywine
Tasting notes
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