Nottinghamshire · United Kingdom
Stichelton.
Stichelton sings with the complexity of a true raw-milk blue—earthy mushroom notes dance beneath a creamy, almost buttery crumb shot through with spicy blue veining. The semi-soft paste yields generously on the palate, releasing waves of savory depth with a mineral, cave-aged finish that lingers long after the last bite.
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Origin
53.1°N · 1.0°W
The story
How it's made.
Why it tastes that way.
Stichelton was created in 2006 by Randolph Hodgson of Neal's Yard Dairy and American cheesemaker Joe Schneider as a response to the legal requirement that Stilton be made from pasteurized milk — a rule introduced in 1989. Because 'Stilton' carries PDO protection requiring pasteurized milk, Hodgson and Schneider chose the name 'Stichelton' from the Domesday Book (1086) spelling of Stilton village ('Stichiltone').
The cheese is made in small batches at a converted dairy in Cuckney on the northern edge of Sherwood Forest in Nottinghamshire. It uses raw milk from local herds, traditional hand-ladling, and calf stomach rennet. French chef Anne-Sophie Pic named it one of the five best cheeses in the world.
Production · spec
- Milk
- Cow · raw
- Family
- Blue
- Rind
- natural
- Age
- 4–6 mo
- Intensity
- 4 / 5
- Texture
- semi-soft
Tasting profile
What it tastes like.
These bars are a visual read of Stichelton's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for blue cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about ≈1 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Use a thin or wire knife and wipe it between cuts; aim for wedges that share the veins evenly.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Stichelton.
49 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Stichelton are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Stichelton at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
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