Stilton vs Stichelton — What's the Difference?
A head-to-head comparison of Blue Stilton and Stichelton — Britain's two finest blues. Raw milk vs pasteurised, PDO rules, flavour differences, and which to buy.
The Question Every Blue Cheese Lover Asks
If you've ever stood at a cheese counter trying to decide between Blue Stilton and Stichelton, you've encountered one of the most interesting arguments in British food. These two cheeses look almost identical. Their names are related (Stichelton is the medieval spelling of Stilton village). But they are made very differently — and that difference matters enormously.
This comparison will settle it.
Side by Side
| Feature | Stichelton ★ | Blue Stilton |
|---|---|---|
| Milk | Raw, unpasteurised | Pasteurised (PDO requirement) |
| Rennet | Traditional animal rennet | Vegetarian microbial rennet |
| Bacterial complexity | Full native milk flora | Standardised starter cultures |
| PDO protection | None — cannot be "Stilton" | Blue Stilton PDO |
| Maker | Joe Schneider (one maker) | Six licensed dairies |
| Location | Collingthwaite Farm, Nottinghamshire | Derbyshire, Leicestershire, Nottinghamshire |
| Flavour complexity | Extraordinary — cream, butter, mineral | Excellent — rich, complex, structured |
| Texture | Creamier, more yielding | Firmer, more structural |
| Availability | Specialist cheesemongers only | Widely available (Waitrose, etc.) |
| Price | Higher | More accessible |
| Best for | Cheese connoisseurs, special occasions | Everyday excellence, gifts |
| Buy | Find Stichelton → | Find Stilton → |
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The Core Difference: Raw vs Pasteurised Milk
The 1996 Stilton PDO requires that the cheese be made from pasteurised milk — a decision made at the time to reflect the practices of the licensed dairies. Pasteurisation kills potentially harmful bacteria, but it also eliminates the complex native bacterial flora that gives raw milk its distinctive character.
Joe Schneider at Collingthwaite Farm wanted to make Stilton as it was made before the PDO was written — from unpasteurised milk, using traditional animal rennet. He could produce the cheese exactly as the old recipe demanded, but he couldn't call it Stilton. So he called it Stichelton, after the 11th-century spelling of Stilton village he found in the Domesday Book.
The irony: Stichelton is more historically authentic than Stilton. It simply cannot use the name.
Which Is Better?
On raw flavour complexity: Stichelton wins. The raw milk provides a depth and creaminess that pasteurised Stilton cannot match. Multiple cheese experts and food writers consider it the finest blue cheese produced in Britain.
On accessibility and consistency: Blue Stilton wins. Specifically, Colston Bassett Stilton — available at Waitrose and specialist shops — is one of the most consistently excellent cheeses in Britain at its price point. You can buy it on a Tuesday and it will be brilliant.
For gifts: Either is outstanding. Stichelton is more impressive to a cheese enthusiast; Colston Bassett Stilton is more practical to find and guarantee quality.
The honest answer: If you can find Stichelton in good condition, it's a transcendent experience. If you can't, a well-aged Colston Bassett is one of Britain's great cheeses. You cannot go wrong with either.
The Stilton Makers — Ranked
Since Blue Stilton has six licensed producers, the choice within Stilton matters:
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