Stichelton Accompaniments Condimenti

Condimenti

nutty and earthy

banned the import of Dutch products due to the war with the Netherlands

and the taste is buttery

sweet and savoury at the same time

Stichelton Accompaniments CondimentiJoe Schneider revived the tradition of making this famous blue cheese in 2006. Unpasteurised milk, a long slow acidification, and hand ladling make Stichelton a revelation. It is creamy, rich and nutty, with a gentle blue tang. In October 2006, Joe Schneider set up to revive the tradition of making unpasteurised Stilton. Unable to call his cheese 'Stilton', he set upon the name Stichelton (the old name for the town of Stilton). Unpasteurised milk,