Blue Cheese

These cheeses range between hard and soft, mild and strong, but always have distinct blue or green veins running through them. The veins are a type of penicillin and are usually introduced by hand into the interior of the cheese with the use of a metal spike.
980 - Stichelton


A traditional blue cheese made in Nottinghamshire to a Stilton recipe, but using unpasteurised cows milk.

Cheesemaker Joe Schneider (previously of Daylesford Organic fame) and Randolph Hodgson of Neal's Yard Dairy joined forces in 2006 to make a new cheese. Their aim was to produce a classic blue cheese using a traditional Stilton recipe but made from unpasteurised milk. Joe set up a purpose built dairy at Collingthwaite Farm on the Welbeck Estate on the northern borders of Sherwood Forest in Nottinghamshire and all the milk comes from the herd of 150 Friesian-Holstein cows there.

The advantage of having the dairy and the cheese making facility located so close together is that milk can be used when it most fresh. The herd is milked twice every day and the milk is pumped directly into the cheese making vats early in the morning. It takes approximately 70 litres of milk to make each Stichelton cheese.

It is made using very small quantities of starter culture and rennet, and as a result the acidification is very slow and the curds are very delicate. The curds are hand ladled onto a trolley for milling and salting before being put into hoops. Joe maintains that the hand ladling ensures the fragile curds are not broken which is vital for producing the final texture.

The cheeses are matured for about 6 weeks before being pierced with stainless steel needles to allow the air to get through the cheese and the blueing to form. They are then turned twice weekly for a further 6-8 weeks to ensure consistent maturation.

The resulting cheese has deliciously complex flavours that change with the seasons and develop with age. The texture is creamy and buttery. Spicy notes come through from the blueing which sit alongside nutty, savoury and milky, sweet flavours.

The name Stichelton is taken from the original name of the village of Stilton, used in the 13th Century Lincoln Rolls. Despite being made to a traditional Stilton recipe, the cheese cannot use the name Stilton as it is made with unpasteurised milk. Stilton is a Protected Designation of Origin (PDO) status cheese and amongst other things, this PDO specifies that the cheese has to be made with pasteurised milk.

Unpasteurised PLU: 980
per 250g

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Nottinghamshire
  • Organic No
  • Flavour Meaty and buttery
  • Accreditation None
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkViognier


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1795 kJ
  • Energy kcal433 kcal
  • Fat36.9 g
  •      of which saturates 24.53 g
  • Carbohydrates2.5 g
  •      of which sugars <0.1 g
  • Protein22.8 g
  • Salt2.1-2.4 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

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