Joe 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, slow acidification and hand-ladling make this cheese a revelation.
*A whole Stichleton weighs approximately 4kg. Smaller weights are a cut of a whole cheese.
We unashamedly source, care for and sell the best cheese, because that is what we believe in. Our trained cheesemongers cut every piece to order, by hand, and wrap it in our waxed paper. We do this because it is most respectful way to treat this precious food.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Blue|
|For Pregnant Women?||No|
Cows' Milk (93.5%), Salt, Starter Cultures, Mould Cultures, Rennet
|Nutritional Info (per 100g)||Energy 1795KJ, 433Kcal | Fat 36.9g of which Saturates 24.5g | Carbohydrate 2.5g of which Sugars <0.1g | Protein 22.8g | Salt 1g|
|Allergen Advice|| |
For allergens see ingredients in bold.
|Storage||Keep refrigerated below 8°C. Best eaten within 14 days of receipt.|