We make Stichelton with a very small quantity of rennet and an incredibly small amount of starter. As a result, acidification is very slow and the curd is very delicate and must be ladled by hand into a trolley where it is milled and salted the morning after the milk is set.

Stichelton isn't pressed. We let the cheeses sit in hoops in a warm room called a hastener for five days. On the fifth day we take off the hoops and smooth the outsides by hand using kitchen knives (a process known in some circles as
"rubbing up").

We aim to make a cheese with a gentle full flavour and a succulent buttery texture. It is early days and we are still getting used to the milk and the new dairy but the flavours coming through are already promising.

................. Stichelton is available from Neal's Yard Dairy and the Welbeck Farm Shop [ full list of stockists ] .................