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
Óláfs saga Tryggvasonar en mesta and Gunnlaugr Leifsson as well as less directly related material. The saga is preserved in a number of manuscripts which can be divided into two groups; an earlier redaction preserved in the manuscripts "AM 53 fol.", "AM 54 fol.", "AM 61 fol.", "Bergsbók" and "Húsafellsbók". The second group is a later redaction preserved in "AM 62 fol." and "Flateyjarbók". The saga incorporates a number of "þættir" and shorter sagas, some preserved nowhere else. Óláfs saga Tryggvasonar en mesta Óláfs saga Tryggvasonar en mesta or The Greatest Saga of Óláfr Tryggvason is generically a hybrid of different types of sagas and