Stichelton
Stichelton[edit | edit source]
Stichelton is a type of English blue cheese that is similar to Stilton cheese. It is named after the old English name for the village of Stilton, where the cheese was originally made. Unlike Stilton, Stichelton is made using traditional methods and unpasteurised cow's milk, which gives it a unique and complex flavour.
History[edit | edit source]
Stichelton was first produced in 2006 by Joe Schneider and Randolph Hodgson, who wanted to recreate the original Stilton recipe using raw milk. They set up their dairy on the Welbeck Estate in Nottinghamshire, where they continue to make the cheese today.
Production[edit | edit source]
The production of Stichelton involves a lengthy and meticulous process. The milk is sourced from a single herd of Friesian-Holstein cows and is used while it is still warm from the morning milking. The cheese is made by hand in small batches, using traditional rennet and a starter culture to curdle the milk. The curds are then hand-ladled and left to drain overnight, before being milled, salted, and hand-ladled into cylindrical moulds. The cheese is then aged for at least two months, during which time it develops its characteristic blue veining and rich, creamy flavour.
Characteristics[edit | edit source]
Stichelton is a semi-soft cheese with a natural, crumbly texture and a rich, creamy flavour. It has a distinctive blue veining, which is a result of the Penicillium roqueforti mould that is used during the cheese-making process. The cheese has a complex flavour profile, with notes of fresh, sweet milk, a slight tang from the blue veins, and a long, savoury finish.
Serving Suggestions[edit | edit source]
Stichelton is a versatile cheese that can be enjoyed in a variety of ways. It is delicious on its own, but can also be paired with a range of foods and drinks. For example, it pairs well with full-bodied red wines, port, and sweet dessert wines. It can also be used in cooking, where it adds a rich, creamy flavour to dishes.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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