Stichelton is an English blue similar to Stilton but made with raw (unpasteurized) milk.The name Stilton can be used only by certified dairies, and these dairies all use pasteurized milk and synthetic rennet. To create their own cheese that varied from these restrictions, the creators of Stichelton had to choose their own name. Tasty stuff. A little milder than regular Stilton and wonderfully buttery.
I followed the lead of The Pasta Shop where I bought the cheese and served it mixed with honey. I could have eaten it with a spoon but thought it was a little neater served on a sliced baguette. This would make a nice dessert course served with fresh fruit, like a sliced fig. What could be easier than that?
13 comments:
YUM! Have any left over??
So, can I ask...isn't it risky to eat unpasteurized cheese? Because I ADORE Stilton, and would totally start a search for this stuff...except I have this fear of I-don't-know-what that will happen if I so much as breathe near unpasteurized milk products.
I don't eat blue cheese but I would love to do a similar treatment with a dry jack or succulent farmer's cheese.
I wish I could get some unpasteurized milk to make my own cheese with.
This is just a thought, but to make cheese milk has to be heated up first to almost boiling (usually) to curdle it...isn't that similar to pasteurization?
That looks absolutely amazing. I think I'll have to run out to the cheese shop soon!
Btw - thanks for stopping by my blog last week! I love getting new readers. Come back soon!
Looks heavenly.
Too bad chance of me finding it here in WV are slim and none.
um, I meant chances... sorry!
Hey...it is Jennifer. I accidently deleted jenmarie702 but I am back with jenwebb702. What a dingle berry!!
Funny, I actually had this cheese as my dessert at the restaurant in Paris that I loved most, Le Timbre. That chef is English and apparently he likes to serve English cheeses for comaprison's sake. He served it with a little glass of sherry and I ate it with a knife and fork... yum!
Now I'm hungry!
And as far as the commenter with the question about pasturized cheese - RAW cheeses are SOOOOOO much better and better for you! Check out realmilk.com
Oh num! You made me hungry, cheese and crackers for lunch it is!
Just wish I could have a glass of wine to go with it. . . .
Cheers, oh and GOOD LUCK to Sophie tonight!!!!! Special wishes coming her way and if I was there, it would be flowers!!!
Yum. I haven't eaten a Stilton in years, but that looks so delicious. And I love the idea of mixing it with honey.
Clever name they chose, making it evocative of Stilton, but also their own.
Um...If I could eat my computer screen I would! That sounds and looks crazy delicious!!
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