Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 Domesday Book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.[1][2]
Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire. They use raw milk, rennet from calves' stomachs and hand-ladling and smoothing.[1]
It was named one of the five best cheeses in the world by French chef Anne-Sophie Pic. [1] In 2022, Dan Saladino featured it as one of three cheese, along with Salers (France) and Mishavine (Albania), in a book entitled, Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them.[3]
- ^ a b Richard Nalley "The Eye," Stichelton Cheese, October 2008, Forbes Life
- ^ Palmer, Ned (2019). A cheesemonger's history of the British Isles. London: Profile Books. ISBN 978-1-78816-118-3.
- ^ Saladino, Dan (2022). Eating to extinction: the world's rarest foods and why we need to save them. New York: Farrar, Straus and Giroux. ISBN 9780374605322.