Raw milk Stilton hasn’t been made since 1989. With the guidance and support of Randolph Hodgson of Neal’s Yard Dairy, Joe Schneider has spent the past two years reviving this extinct cheese. Problem is, he can’t call it Stilton. The laws governing the name of Stilton prescribe that it be made with pasteurized milk. Even though it was made with raw milk for hundreds of years. Hence the name Stichelton, the original village where Stilton was made—with raw milk, of course.
This is the only traditional raw milk Stilton in the world. Working in the cheese’s home county of Nottinghamshire, Joe and a staff of two turn 2,440 liters of fresh milk from their herd into Stichelton every day. The curds are hand-ladled before being set into forms and drained. Later, they're pierced with needles, and the famous blueing begins. Four to six months later we have the result: an exquisite, legendary blue with broad, buttery flavors that linger on the tongue.
Randolph and crew select the best wheels for our customers. For hundreds of years the famous blue cheese has had its part at the British dinner table, often served alongside a glass of port and a handful of walnuts. The three do go well together, I admit.