What type of cheese is Stichelton?

Stichelton cheese is a type of blue cheese. It bears a few similarities with Stilton cheese because it shares many traits in terms of flavour, texture and appearance.

However, there is a key distinction: Stichelton is made using raw, unpasteurised cow’s milk. On the other hand, traditional Stilton PDO makers exclusively use pasteurised milk. 

Origins of Stichelton

Stichelton cheese has its roots deeply embedded in the English countryside. Actually, its history harkens back to a time when raw milk was used to create the original Stilton cheese. 

However, in the late-20th century, regulations mandated the use of pasteurised milk in the production of Stilton. This was the inspiration which led to the emergence of Stichelton as a revival of the traditional method.

Located in Nottinghamshire, England, the Welbeck Estate Creamery is the home of Stichelton. This picturesque region has lush pastures and a pristine countryside. Those provide the perfect environment for sourcing the raw cow’s milk essential for crafting this exceptional cheese.

Moreover, the name “Stichelton” derives from an ancient reference to Stilton village found in the 1086 Domesday Book, where it was recorded as “Stichiltone” or “Sticiltone.” 

This choice of name is a result of legal restrictions that prevent the use of the term “Stilton” for the cheese. And this is despite its historical association with the village.

The Producer: Joe Schneider

At the heart of the Stichelton cheese revival is the passionate and dedicated cheesemaker, Joe Schneider. With his commitment to preserving artisanal cheesemaking techniques, Schneider played a pivotal role in reviving the use of raw milk in Stilton-style cheese. 

His meticulous attention to detail and unwavering dedication to quality are evident in every wheel of Stichelton cheese produced at Welbeck Estate Creamery.

How it is made

Stichelton cheese is a testament to tradition and craftsmanship. It begins with the collection of raw cow’s milk, sourced from local dairy farms that adhere to stringent quality standards. This raw milk imparts a unique character to the cheese, with its complex flavours and natural richness.

The cheesemaking process involves careful monitoring of temperature, pH levels and curd development. After the initial curd formation, the makers pierce Stichelton cheese truckles with stainless steel rods, allowing air to enter and encourage the growth of blue veins. 

The cheese wheels are then aged for a minimum of two months, during which time they develop their distinctive creamy, crumbly texture and robust, nutty flavours.

Organoleptic properties

Undoubtedly, Stichelton cheese is a sensory delight. Its appearance showcases a creamy, ivory interior adorned with beautiful blue veins. 

When it comes to flavour, expect a symphony of sensations: a rich, buttery foundation with nutty undertones, a subtle tanginess, and the perfect touch of earthiness from the blue veining. 

Finally, its texture is simultaneously creamy and crumbly, creating a harmonious mouthfeel that lingers on the palate.

Serving guide

To fully appreciate this raw milk blue, consider the following serving suggestions:

Pairing: Stichelton pairs wonderfully with crusty bread, crackers, or fresh baguettes. Complement its flavours with sliced pears, figs or a drizzle of honey for a sweet contrast.

Wine: Opt for a full-bodied red wine, such as a Bordeaux or a Malbec, to enhance the cheese’s depth of flavour. Or choose a fortified wine like Port.

Salads and Other Dishes: Crumble Stichelton into salads, melt it into sauces, or use it as a topping for burgers and baked potatoes to elevate your culinary creations.

Three alternatives to Stichelton 

If you’re intrigued by Stichelton and want to explore similar blue cheeses, consider these alternatives:

1. Roquefort: Hailing from France, Roquefort boasts a creamy texture and a pungent, tangy flavour profile. It is aged in natural limestone caves, imparting a distinct terroir to the cheese.

2. Gorgonzola: Italy’s most famous contribution to the world of blue cheese, Gorgonzola offers a creamy, crumbly texture with a milder and slightly sweeter taste compared to Stichelton.

3. Cashel Blue: This Irish blue cheese is known for its creamy, dense texture and balanced, mild blue flavour. It’s an excellent choice for those looking to ease into the world of blue cheeses.

Conclusion

In the realm of artisanal cheeses, Stichelton stands as a testament to tradition, dedication, and terroir. With its rich history, meticulous craftsmanship by Joe Schneider, and tantalising organoleptic properties, it’s a cheese that promises a memorable culinary experience. 

Whether you enjoy it on a cheese platter, in a gourmet dish, or paired with your favourite wine, Stichelton is sure to leave an indelible mark on your palate. So, embark on this flavourful journey, and let Stichelton cheese transport you to the heart of English cheesemaking heritage.

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In the Basque and Navarre regions of Spain, sheep’s milk cheeses dominate. And Idiazabal might just be the best one of them all. Read on to learn how it’s made and what it tastes like.

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Without a doubt, Torta del Casar is one of Spain’s most popular soft washed rind cheeses. Read on to learn about its history and what it tastes like.

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Without a doubt, Portugal is one of the world’s most underrated destinations for cheese tourism. And their artisanal cheeses don’t get much better than Azeitão.

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Spanish cheeses don’t get much more famous than Manchego. Read on to learn about this remarkable sheep’s milk cheese, and how locals in La Mancha craft its iconic rind.

Moulding the cheese

There are 2 different types of moulds that are used to make this cheese. While artisan producers typically use esparto grass woven moulds, more commercial producers use ones made of plastic.

Esparto grass, also known as halfah, is a type of grass that comes from Northwest Africa and the southern part of the Iberian peninsula. Historically, locals have used it as a raw material for making baskets and espadrilles. 

Getting back to the cheesemaking, once the curd is compressed in the mould, any remaining whey is drained. Finally, the maker soaks each cheese in a brine solution before brushing them in olive oil. Overall, the olive oil locks in the cheese’s moisture, and contributes to the aroma and flavour.

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For the French, the region of Savoie is indelibly linked to cheese. And, out of their 5 AOP cheeses, the Savoyards certainly have a soft spot for Reblochon de Savoie. Read on to learn about this raw milk pressed cheese, the story behind its name and the local dish it inspired.

Dairy vs Farmhouse versions

As dictated by the AOP, cheesemakers in Savoie exclusively use unpasteurised milk from local cows (Abondance, Montbéliarde and Tarine) to make this cheese. Presently, Reblochon is made both by dairy cooperatives and farmers (farmhouse).

Undoubtedly, they all have to meet stringent standards to use the name. However, there is one point of difference between the two types. The cooperative dairy version can be made from a mixture of milk from the 3 approved breeds. On the other hand, the farmhouse Reblochon is made from the milk of a single herd.

Furthermore, each wheel of cheese is recognised by an edible casein coloured disc: red for dairy-produced, green for farm-produced Reblochon.

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Could Bayley Hazen Blue be America’s first original blue cheese? Read on to learn how this raw milk beauty from Jasper Hill Farm is made, what it tastes like, and how best to pair it.

The post Bayley Hazen Blue: Original American Blue appeared first on Cheese Atlas.

Bruny Island Cheese Co.

After spending more than 10 years working with cheesemakers around the world, Nick Haddow came back home to Australia in 2003. Soon after, he established Bruny Island Cheese Co. in Tasmania with a very clear goal in mind.

Without a doubt, Nick’s plan was to bring traditional cheesemaking to Australia. And, there is no practice that is more traditional than the use of raw, unpasteurised milk to make cheese.

Australia’s first raw milk cheese

In 2009, Bruny Island Cheese Co. launched Australia’s first commercial raw milk cheese. The aptly named Raw Milk C2 is a pressed cooked cow’s milk cheese that provides the purest form of expression of the local terroir.

Drawing his inspiration from the mountain cheeses of France, Nick and head cheesemaker Luke Jackson, make Raw Milk C2 using the fresh, unpasteurised milk from their own herd of cows.

What does Raw Milk C2 taste like?

Overall, they mature the wheels of C2 onsite for a minimum of 6 months. In fact, they select some of their best wheels for further maturation up to 12 months.

During this time, an affineur wipes the wheels down weekly to encourage the rind and flavour development.

At 12 months, the cheese develops a sweet aroma and a mildly nutty flavour. Moreover, it has a beautiful, rugged cream coloured natural rind which is packed with flavour.

How to serve Raw Milk C2

As always, you will want to get your piece of cheese to room temperature before serving.

Celebrate the local terroir of Bruny Island by pairing with a local Honey Pale Ale or IPA. Furthermore, this robust semi-hard cheese will match intriguingly with an equally robust red wine such as Syrah or Malbec.

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What is Appenzeller?

Appenzeller is a pressed cooked cheese that finds it roots in the Alpstein region of the Swiss Appenzell Alps. Switzerland is renowned worldwide for its incredible range of raw milk, mountain cheeses. And they don’t get any more flavoursome than this particular traditional cheese.

The Alpstein terroir

There are many elements that contribute to the unique aroma, texture and flavour of this cheese. The Alpstein terroir owes it particularities to the unpredictable weather and crystal clear waters that trickle down into its lush pastures.

Moreover, the fresh air allows endless varieties of grass, herbs and flowers to flourish on the mountainside.

Made with raw milk

Local cheesemakers exclusively use the raw milk of local Brown Swiss cows to make this flavoursome Swiss cheese.

Furthermore, the cows graze outdoors throughout the summer months. During winter, the farmers feed them rich hay and silage is prohibited. As a result, their milk celebrates the exceptional terroir of Alpstein.

How is Appenzeller made?

Local artisans have been making Appenzeller for more than 700 years. Presently, 45 small dairies make around 200 tonnes of Appenzeller every year. Compared to some other Swiss cheeses, this is actually a small amount.

After adding rennet to the milk, the cheesemaker transfer the curd to round moulds for pressing. Afterwards, they place the wheels in a salt water bath for up to 36 hours.

You can watch the entire production process in the video above.

How is Appenzeller matured?

Surprisingly, the cheesemaker continues to look after the wheels for another 4-5 weeks in their own cellars. During this time, they regularly treat the cheese with a salt water mixture which gradually forms the natural rind.

The secret herbal wash

After 5 weeks, the wheels are transferred an official Affineur from the Appenzeller Cheese Dealers Association (AKHV). This is where the real magic happens.

Over the next 2-7 months, the affineur washes the cheese in a herbal solution once to twice a week. This solution is rich in herbs, roots, blossoms, seeds and rinds. 

The exact recipe for this solution is a closely guarded secret. As a matter of fact, there are only two people currently in the whole world who are privy to the recipe.

The many colours of Appenzeller

Appenzeller is released to the market at various stages of maturation. Actually, the Silver label is released at 3 months, Gold at 4-5 months, Black at 6 months and, finally, Purple at 9 months.

In addition to the different ages, there is also a White label (3 months and extra cream) and a Green label (made with organic milk).

What does Appenzeller taste like?

Due to the intense herbal wash, Appenzeller has quite a unique flavour. As the cheese ages, its flavour intensifies and gets more complex. Hence, at 3 months, a Silver label will be mild and savoury with hints of herbs and flowers. Also, its texture is supple and creamy.

On the other hand, at 9 months, the Purple label has intense flavours of herbs and spices. And its paste is firmer and dotted with scrumptious cheese crystals.

Cooking with Appenzeller

Unsurprisingly, Appenzeller is a very popular cheese for cooking in Switzerland and around the world.

Some great recipes that celebrate the cheese’s flavour include Quiche, Tarte Flambée, Farmer’s Rosti and Appenzell-style Stuffed Veal Cutlets.

How to serve Appenzeller

Appenzeller pairs beautifully with a fresh Riesling or even a hard cider. If you prefer red wine, choose a fruity variety such as a Pinot Noir or a Rhône. Add some sliced apple and pear to your plate, and you will be set.

If you are wanting to serve Appenzeller on a cheese platter, round it up with a soft cheese like Brie de Meaux and a mild blue such as Cashel Blue.

Substitutes for Appenzeller

Can’t get your hands on this spectacular Swiss cheese? Try Gruyère or Emmentaler for a slightly milder flavour. Or a Swiss Raclette for cooking.

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Ogleshield is a semi-hard cow’s milk cheese made by Jamie Montgomery in Somerset, England.

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It is very rare to find a Cheddar that is made with jersey cow milk. And a raw milk version is even rarer. Read on to learn about what makes Pitchfork Cheddar such as unique cheese. And find out how best to serve it.

The post Pitchfork Cheddar: A Jersey Milk Cheese appeared first on Cheese Atlas.