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Stichelton

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

£8.50 per 250g
Unpasteurised Traditional Rennet Cow

Weight:

Select the weight for your hand-cut cheese.

Key Facts

  • CountryEngland
  • RegionNottinghamshire
  • FlavourMeaty and buttery
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

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. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

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

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1795
  • Energy kcal433
  • Fat36.9
  • Of which saturates24.53
  • Carbohydrates2.5
  • Of which sugars>0.1
  • Protein22.8
  • Salt2.2
Name & address of food supplier

Paxton & 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 sales@paxtonandwhitfield.co.uk.

Made to a Stilton Recipe using Raw Milk

Stichelton blue 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.

Paxton & Whitfield have been buying directly from Stichelton’s cheesemaker Joe Schneider for over 22 years. Joe was recently interviewed for Paxton’s podcast and he said: “I like making cheese. I have other people that work with me that can make a vat of cheese, but I make 85-90% percent of the vats. That is what motivates me. I don't want to run a business where I just sit at a desk and receive reports about the yield.”  

Joe works from 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 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. 

Cheese weights ordered in multiple quantities are always cut as one large piece, unless otherwise requested in the delivery notes section of checkout

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