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.
Rate this cheese
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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Stichelton's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Stichelton.
27 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.