the maturing of cheese Parmigiano -Reggiano are arranged in long rows and let it sit on wooden planks . In this way , the outer part of the cheese dries forming a natural rind , without treatments and totally edible . The minimum ripening period is 12 months and it is at that point that only relevant forms of the examination of selection may continue to mature for 24 months or more .
Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire.