This beautifully delicious cheese is interesting for it's context in history, beyond is quality as a blue cheese.
"Since 1989, the milk used to make Stilton must be pasteurized by law. Born out of a desire to rekindle the memory of the wonderful raw-milk Stiltons, Randolph Hodgson of Neal's Yard Dairy and American cheese maker Joe Snyder started making the first batches of what would become Stichelton.
Stichelton is the only traditional, raw millk Stilton in the world. We always love the chewy yet creamy texture, and pronounced notes of grass and brioche. The buttery, layered flavors seem to go on and on."