Stichelton obtained from the original producer by Hodgson's colleague, and subsequently kept alive for fifteen years. Stichelton is made in a dairy, from the unpasteurised milk of Friesian-Holstein cows at Collinthwaite Farm, on the Welbeck Estate in Nottinghamshire. "ForbesLife" magazine described it as a "sumptuous cheese that sets a full-flavored, succulent, complex chain of sensations going in your mouth: fruity and salty, buttery, and earthy, sharp and creamy. Robin Hood never had it so good." The starter culture for the cheese is known as MT36, the original culture used in the pre-1989 unpasteurised Stiltons, and is different from the culture that
Víga-Glúms saga and Glúmr are both buried. "Víga-Glúms saga" is preserved complete only in the mid-14th-century Möðruvallabók and in paper copies deriving from it, most of which are from the 17th and 18th centuries. Two other manuscripts each contain a fragment of the saga: AM 564a (late 14th century) and AM 445c (early 15th century), both parts of the Pseudo-Vatnshyrna. The fragments appear to represent an older, more detailed version of the saga. In the view of Gabriel Turville-Petre, the saga was probably originally written at about the same time as "Egils saga", between 1230 and 1240, and the abbreviated version which