Better than Stilton? Stichelton!

Stilton is an excellent cheese, in fact I'd nominate it for best blue from England. It is, however, a pasteurized cheese. There has been a rennaissance for unpasteurized and they have ressurected the old methods and bacteria - see http://en.wikipedia.org/wiki/Stichelton

They can't call it Stilton, so they call it Stichelton (old name for Stilton town from the Domesday Book).

I like it - creamy blue with lots of flavour. Not sure how easy it is to find, though.

http://www.stichelton.co.uk/presspdf/TelegraphMag011207WarOfTheCheeses.pdf

They can't call it Stilton, so they call it Stichelton (old name for Stilton town from the Domesday Book). I like it - creamy blue with lots of flavour. Not sure how easy it is to find, though.

Cowgirl Creamery has it, at least they did last time I was in there. Maybe online? http://www.cowgirlcreamery.com/

[Jenise]

Hmmm...the way I heard the story at Neal's Yard cheese chop in London was that Stilton used to be unpasteurized but that Colston Bassett, anyway, being the largest maker of it and exporting a huge amount of it to the U.S. and elsewhere, ended up standardizing on pasteurized rather than make two types. I've labored under the impression since that there were still unpasteurized Stiltons out there, but very small production.

Probably should have read your Wikipedia link before exposing my ignorance, if that's what it is.

[Jenise]

Okay, now I've read it. And it is pretty much as I'd understood: my introduction to Stilton was in the early 80's, and we were back in London with friends who took us to Neal's Yard in the late 90's. It all fits together. I didn't know about Stichelton, however, so it's good to know. Does Alice carry it?

Does Alice carry it?

I am not sure. I do know, however, that you will have a chance to taste it.... very soon......

[Jenise]

Good! Five more days....

[Jenise]

Hey, wanted to contribute to this topic now that I'm no longer a Stitchelton virgin, and I have to say: WOW. That was one of the most delightful blue cheese I've ever tasted. Creamier and nuttier than any Stilton has ever been, with flavor that stays with you for hours.

Now I have to find you some good Spanish Cabrales blue so you'll stop saying those horrible things about it.

I've had excellent Cabrales and on its native turf. But like Vacherin, if you pass the eat-by date, call the hasmat team.