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Made by good a  friend and fellow Artisan cheesemaker Joe Schneider, at Collingthwaite Farm on the wellbeck estate in Nottingham.

Stichelton is a raw milk blue cheese with a creamy, Toasty & nutty  flavour with a rich but gentle blue note.

Joe and Neal's Yard Dairy founder Randolph Hodgson set out to resurrect a traditional unpasteurised blue cheese and in 2006 Stichelton (the old anglo-saxon name for the village of stilton) was born, the cheese is not allowed to be called stilton as it is made using raw milk.

Joe and his team make the cheese by hand and produce aroung 30 cheeses a day, using the mornings milk from the farms herd.

  • Ingredients & Allergens

    • Raw Cow's Milk
    • Salt
    • Animal Rennet
    • Starter Culture
    • Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti
  • All Cheese is cut by hand

    so the weight may not be exact for each indvidual cheese, but  the total weight will be as ordered.

    • wax paper keeps the cheese in the best condition and is best eaten with 10 - 14 days.
    • Vacuum Packed gives the cheese a best before of 2 months, but once opened best within 10-14 days.
  • Storage & Serving

    Your cheese is best stored in the warmest part of your fridge which is generally in the salad box in the bottom.

     To serve Ideally  remove  your cheese from the fridge and leave to stand for an hour or so to bring the cheese up to room temperature.

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