We're all familiar with having stilton blue cheese at Christmas time - but how many people know there's a rather tasty, unpasteurised version available - it can't be called Stilton, so it's called Stichelton - which is what the town of Stilton was known as before it changed to Stilton.
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Stichelton blue cheese is produced at Stichelton Dairy, on the Welbeck Estate in Nottinghamshire. This wonderful, traditional, artisan cheese making set-up is perfect; only milk from the Welbeck Estate's herd of 150 Friesian Holstein cows is used, guaranteeing the quality.
The milk is pumped straight from the parlour to the cheese making rooms - while still warm! In the magic room, sorry, the cheese factory, a traditional rennet is used, along with that blue mould culture and the milk is slowly separated into the curds and whey that we all know.
From here the curd is hand cut and drained using a unique method that gives Stichelton blue cheese it's fabulous flavour. The blocks of curd are then run through a peg mill, breaking it up into much smaller sizes. The curd is the turned by hand and a little salt is added.
Each cheese into put into a cylindrical hoop to press and drain prior to taken to the rubbing up room to be rubbed up...ensuring the cheese is smoothed over and doesn't dry up.
The cheeses are then matured for a couple of week before being pierced to let the air get to that blue mould to produce lovely Stichelton Blue Cheese!