Heaven for the Bleu Cheese lover...
Stichelton cheese is a rebirth of raw milk cheese, second to none. Buttery, smooth, creamy...a great holiday (or anytime) treat!
Stichelton (Raw Cow's Milk Cheese)
$26.95 - $53.95
Meet Stichelton! The raw milk this blue cheese is made with gives it a wonderful complexity that is hard to find in other blue cheeses. The hallmark flavors of this cheese are a juicy acidity along with toasty, biscuity notes.
From Neal's Yard Dairy:
"In 2006, cheesemaker Joe Schneider and Neal's Yard Dairy founder Randolph Hodgson set out to resurrect a traditional unpasteurised blue cheese. Once upon a time, all English blue cheese would have been made with unpasteurised milk. In pursuit of the sensory complexity and length of flavour that come from milk that has not been heat-treated, Joe and Randolph found a farm on the Welbeck Estate near the edge of Sherwood Forest and set to making cheese. Thus Stichelton was born: a traditional blue cheese made only from the morning's milk, with very little starter and a long make – 24 hours – to draw out the milk's natural flora and delicate flavours. The curds are hand ladled and milled, giving a more delicate texture, and the flavours are further enhanced by the careful maturation process which takes place both at Stichelton Dairy and in our arches in Bermondsey."
- Country of Origin
- England
- Type Of Milk
- Cow
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
Description
Meet Stichelton! The raw milk this blue cheese is made with gives it a wonderful complexity that is hard to find in other blue cheeses. The hallmark flavors of this cheese are a juicy acidity along with toasty, biscuity notes.
From Neal's Yard Dairy:
"In 2006, cheesemaker Joe Schneider and Neal's Yard Dairy founder Randolph Hodgson set out to resurrect a traditional unpasteurised blue cheese. Once upon a time, all English blue cheese would have been made with unpasteurised milk. In pursuit of the sensory complexity and length of flavour that come from milk that has not been heat-treated, Joe and Randolph found a farm on the Welbeck Estate near the edge of Sherwood Forest and set to making cheese. Thus Stichelton was born: a traditional blue cheese made only from the morning's milk, with very little starter and a long make – 24 hours – to draw out the milk's natural flora and delicate flavours. The curds are hand ladled and milled, giving a more delicate texture, and the flavours are further enhanced by the careful maturation process which takes place both at Stichelton Dairy and in our arches in Bermondsey."
More Information
- Country of Origin
- England
- Type Of Milk
- Cow
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
-
Heaven for the Bleu Cheese lover...
Stichelton cheese is a rebirth of raw milk cheese, second to none. Buttery, smooth, creamy...a great holiday (or anytime) treat!
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