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Raw Milk Stichelton Blue Cheese

Raw Milk Stichelton Blue Cheese

England’s classic, traditional blue cheese.

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.

Cow's milk
Unpasteurized (Raw)
Traditional rennet

Raw Milk Stichelton Blue Cheese

C-TCH by the lb
Current Price $25 - $49
Ships for flat rate

More to learn

Store your cheese in the warmest part of your refrigerator. That’s usually the door or a drawer. Don’t freeze your cheese, refrigerator only please! Keep the cheese in the special bag we shipped it in. We get those snazzy bags from France where they’re developed especially for cheese. The paper allows the cheese to breathe a […]

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