Stichelton is an English blue cheese made by Joe Schneider using organic, unpasteurised Friesian-Holstein cow’s milk on his Collingthwaite Farm in Nottinghamshire. It is made to a traditional Blue Stilton recipe, except that it uses raw milk and natural rennet. The cheese makers could not legally use the name ‘Stilton’ since it is granted the status of PDO by the European Commission. Therefore, they decided to use an early form of the name of the Stilton village mentioned in the 1086 Domesday Book (see origin of the name below).
The flavours of this intesenly delicious creamy white cheese are nutty and reminiscent of apples with underlying toasty notes. The delicate veins of blue-green mould beneath the rusty-coloured, orange-brown rind behold a spicy, savoury element and a long-lasting caramel-like sweetness.
Where the name comes from: “When we were told that we couldn’t call our cheese Stilton, we spent a lot of time coming up with another name. In the end it was Mr. Arnold who came up with the name Stichelton. He has been a regular and faithful customer at Neal’s Yard Dairy for many years, attending numerous tastings and plying us with some of the best wine I have ever had and he also happens to be a member of the English Place Names Society. It was during one of our tastings that he corrected me on the name of Elizabeth Harris’ goats cheese Verulamium. I said that Verulamium was the Roman name for St Albans and from the back of the room there was a roar “Its not Roman it Britonnic”. The conversation that ensued included the fact that we were looking for a name for our cheese and he subsequently suggested several early forms of the name of the village Stilton. The one we chose was originally recorded in the twelfth century Lincoln Rolls, which were an early record of villages rather like the earlier Domesday Book carried out by Lincoln Cathedral. The name is derived for the old English ‘Stichl’ meaning a style and ‘Tun’ meaning village or hamlet.”