Once upon a time, for hundreds of years, Britain's beloved Stilton blue cheese was made with raw milk. Due to regulation changes in the UK during the 20th century, these days any cheese called Stilton must be made with pasteurized milk. But since 2006, with the guidance and support of Randolph Hodgson of Neal’s Yard Dairy, Joe Schneider has been making traditional British blue cheese with raw milk. Problem is, he can’t call it Stilton. So he came up with the name Stichelton, the original village where Stilton was made—with raw milk, of course.
This is the only traditional raw milk Stilcheton 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.