Dense, buttery English blue made from raw milk with a confident finish.
English raw-milk blue by Neal's Yard Dairy in Nottinghamshire. Dense, cream-forward, with a long sweet finish. Ships to 48 states.
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Stichelton is a raw cow's milk English blue made by Randolph Hodgson of Neal's Yard Dairy and Joe Schneider at a small dairy in Cuckney, on the northern edge of Sherwood Forest in Nottinghamshire. It's built to the old Stilton recipe, the way Stilton was made before the PDO rules locked the name to pasteurized milk only. Because of that, it can't legally be called Stilton, so the makers reached back to the 1086 Domesday Book and pulled the old spelling of the village, Stichelton.
The paste is dense and buttery, hand-ladled into the molds so it stays soft and open rather than tight. The wheels are pierced during aging so the Penicillium roqueforti can breathe through the cheese, which is what gives you that even blue spread and the confident peppery bite on the finish. It leads with cream and butter, then the blue veining kicks in with a savory pull, and it closes long and sweet with toasted hazelnut and a gentle piccante warmth.
Raw milk is what really sets this one apart. The natural character of the cream comes through in a way you don't get from pasteurized Stiltons, and the finish carries a depth and a sweetness that's hard to find anywhere else in the blue world. This is one of the great cheeses being made in England today.
Semi-soft and yielding, with a dense, buttery paste that holds together in soft slabs rather than crumbling apart. The hand-ladling shows in the mouthfeel, dense but not compact.
A big, layered blue that leads with cream and butter before the veining kicks in with a confident, savory pull. The raw milk gives it a depth and complexity you don't get from pasteurized Stiltons.
A long, sweet finish that pulls into toasted hazelnut and a gentle piccante warmth, staying on the palate for a good 20 to 30 seconds.
Rich, cream-forward lactic sweetness on the entry, closer to fresh butter than yogurt. The raw milk carries the fresh-cream character further than most blues.
Toasted hazelnut and brown butter through the middle, deepening as the paste warms on the tongue.
A quiet mushroomy note from the natural rind and the blue veining, more forest-floor than barnyard.
A gentle peppery bite from the blue veins on the finish, warming rather than sharp, well folded into the paste.
Natural rind
Natural rind, rough and mottled brown-gray. Edible but rustic, with an earthy, cellar-like note that adds depth if you take it with the paste.
Stichelton stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
A big, sweet fortified wine like Port or Sauternes cuts the salt and echoes the sweetness of the paste. A stout picks up the toasted notes; an amaro works as a dessert close.
The paste is rich and slightly sweet, so it wants fresh fruit acidity and honeyed sweetness to lift the finish. Walnuts echo the nutty middle.
Video represents style and type of cheese - may not be an exact match in all cases.
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