stichelton

WELLBECK ESTATE, NOTTINGHAM

UNPASTEURISED

TRADITIONAL RENNET

Joe Schneider is making his version of a very regional blue using milk from the estate and using very small quantities of starter and rennet. The slower process of hand-ladling the milk and the gentle maturation of two to three months before piercing instills the cheese with enormous complexity. It has a rich, dense and creamy paste and a delicately spiced blue, rather than an attack. Throughout the year the flavours can range from the sweet and vegetal to intensely meaty, with aromas like bacon fat. Tasting alongside the Colston Bassett Stilton you recognize this cheese has its own individual character and is not a Stilton, but a true original.