Stichelton Accompaniments Recently Jonny decided it was

Recently Jonny decided it was time to make some radical changes

Condimenti

The result is a cheese with a complex flavour

Cheeses are selected once per year in the spring

which dates back to the 17th century

Stichelton Accompaniments Recently Jonny decided it wasJoe Schneider revived the tradition of making this famous blue cheese in 2006. Unpasteurised milk, a long slow acidification, and hand ladling make Stichelton a revelation. It is creamy, rich and nutty, with a gentle blue tang. In October 2006, Joe Schneider set up to revive the tradition of making unpasteurised Stilton. Unable to call his cheese 'Stilton', he set upon the name Stichelton (the old name for the town of Stilton). Unpasteurised milk,