It looks like stilton, tastes like stilton, smells like stilton. So why is it called Stichelton?

Farmer Joe Schneider has won global backing in his campaign to win protected status for Stichelton

With its familiar blue veins and natural rind, it looks like stilton and tastes like stilton – albeit tangier and creamier. Yet government regulations mean that Stichelton – made in the UK to the historic recipe using unpasteurised milk – cannot be certified or labelled under that name.

For years Joe Schneider, the only British cheesemaker still producing a raw-milk stilton from his Stichelton Dairy in Nottinghamshire, has been fighting for a change to the rules.

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