Stichelton, said to be a historic name for Stilton, is made using the original raw-milk method of Colston Bassett.
In the dairy's first room, with its titanium-clad fire door, are two stainless-steel vats. In the first vat a minimal amount of coagulating rennet and a bit of blue mold culture starter are added to the milk and stirred in with an oarlike paddle.
The curds are then milled, salted, and scooped into cylindrical drum molds. Never pressed, the cheese’s buttery texture is achieved purely by the force of gravity. Five days later its outside is smoothed to make the distinctive rind—this is achieved with nothing more high-tech than the blade of a Sheffield kitchen knife.