Stichelton - To Be Confused with Stilton

Stitchelton cheese was created as a result of Stilton cheese no longer being made in unpasteurised form. The Stilton name has EU protected status and must only be made from pasteurised milk in the environs of Derbyshire, Leicestershire and Nottinghamshire, England.

Preserving British culinary heritage
Randolph Hodgson, of Neal's Yard Dairy, and cheese-maker Joe Schneider were determined to preserve a piece of British culinary heritage and give people the option to continue to enjoy Stilton made from raw milk. For legal reasons, the cheese they make using an original Stilton bacterial culture could not be called Stilton. Hence the name of Stitchelton, the older name for the village of Stilton in Cambridgeshire that gave the famous cheese its name.

The production of this cheese, and the very hands-on process it demands, has been a labour of love for those involved. The result is an incredibly intense tasting cheese that has a strong flavour, combining sweet and salty, and a buttery texture. Lovely with a glass of port.


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