Stichelton — Raw Milk Stilton
The original Stilton Blue Cheese, made in the 1700s was made from unpasteurised cows milk. In the mid-1990s the legal description for Stilton's Protected Domain of Origin, had 'pasteurized cow's milk' slipped in. Stilton can now only be made with pasteurized milk.
The creation of Stichelton, an unpasteurised Stilton using an old recipe, was driven by a desire to recreate the original Blue Stilton, by two people: Joe Schneider and the founder of Neal's Yard Dairy, Randolph Hodgson.
The unpasteurised milk leads to more complex flavours. The curds are carefully ladelled by hand, which maintains the rich fat particles within their structure. The slow overall cheesemaking process keeps the interior paste soft and pliable.
This exquisite care and attention, results in a cheese with a full mouthfeel, a soft texture, a complex lingering depth of flavour. The deep meaty flavours, reminiscent of a ham and cheese grilled sandwich are balanced with a kick of blue. The batch we've just received is probably the best Stichetlon we've ever had.
Stilton turned up to 11, and 10/10 for Stichelton.