Making Raw Milk Blue Cheese in Nottinghamshire, England—Don’t Call It “Stilton”!

[johnwalker]

The Fascinating Story of Britain's Most Traditional Blue Cheese (and Why It Can't Be Called Stilton)

“I started off as an American living in Holland, making Greek cheese for a Turk….” The protected name of Stilton defines it as being made from pasteurised milk, so the raw milk product made here is called “Stichelton” instead.