We started making Stichelton cheese as a quest to rediscover England’s raw milk blue cheese tradition. As the scale of production of British cheese increases, fewer are made with raw milk and this is particularly true in the case of our blue cheeses. We aim to rediscover the skills and methods of artisanal production that made British blue cheese great.
In 2004 cheesemaker Joe Schneider and cheesemonger Randolph Hodgson got together and decided to make Stichelton. After about a year we found a farm producing the quality of milk we needed on the Welbeck Estate in Nottinghamshire, the heartland of English blue cheese.
We make thirty cheeses a day and sell them when they are about four months old on specialist cheese counters in Britain and abroad.