Stichelton

Stichelton is made at Welbeck in Nottinghamshire using raw cow’s milk and traditional rennet. It deliberately sits outside the Blue Stilton PDO, whose specification requires pasteurised milk, despite drawing on the same regional blue-cheese tradition. The result is supple, creamy and deeply savoury, often with earthy, fruity and spicy complexity. It is one of Britain’s most fascinating cheeses because the story and the flavour are equally compelling.