I love the genuine curiosity and interest that comes accross in these videos. She is not just making just another video, its exploring with the cheesemakers and helping us appreciate their important craft. The pace is perfect, no rushing. Just like the cheese process. Not talking loud and fast - respecting the environment of the cheese house. Thanks for your channel!
Wow I want to try this cheese now and I know where in Nottingham I can find it. I live about 2 miles from Cromwell Bishop, Colton Basset and a bit further is Long Clawson where Blue Stilton and Shropshire Blue are made and I always buy from their shops and love the creaminess. Great story to watch and Claudia oh La La 🎉
The skills of this cheesemaking team and the camaraderie heard in the background tell me this cheese is as perfect as the children of happy, “salt-of the earth” parents living in an idyllic English village could be. So now off I search the internet for a place to buy it. Thank you Claudia for your ongoing, laid back forays into the world of European food.
@@AFMR0420, Thanks for the recommendation. I located their website. Artisanal cheese makers usually provide a better product than found at US stores and are worthy of support. Unfortunately, the cheese featured here isn’t available outside the UK.
I have been a lover of blue cheese for most of my 74 years of life. While, in the British Officers Mess in Rheindahlen I was introduced to Stilton Blue Cheese. Wow, I was hooked. I am fortunate to live in an area near Cincinnati where I can buy the cheese. It is simply the best.
@@gillescoin2374 i have had the opportunity to sample Bleu du Vercors-Sassenage .. it has changed my life, mate. you are spot on! i wish for everyone to try it once in their life.
Claudia I am a cheese maker in Australia and I’ve been watching your programs for several years now. I love your simple approach and understated passion for all things food. You are a true global ambassador- thank you.
No I don't. I used to teach camembert at a winery and formagerie and was featured in that website but since then I've just focussed on my own cheese making, smoking and curing. Just experimenting with duck chorizo at the moment. So far great results.
I watched this sitting in my car outside a supermarket in Australia. I was only going in for toilet paper, but my mouth was watering so hard that I had to stop by the cheese counter. I could obviously only get Stilton, but it did the trick. 👍
This Stichelton and French St Agur are my two favorite Blue Cheeses. Thank you for covering this wonderful cheese production. I am a huge raw cremery proponent!
about 20 seconds into Joe talking I immediately had to figure out what the deal was with his accent, glad you covered it at the end! I can confidently say I've watched, and enjoyed, more cheese making videos from you than any other person or outlet. Great video!
I recently got to try some Stilton and wow was it an experience; I like bleu cheese, boy did this pack a wallop, I was not expecting how bold it was and how strong the aftertaste was and how creamy the cheese itself would be, it was really good and I hope I can have more eventually.
A lot of hard work, patience and dedication, along with a perfected exact science to make this beautiful cheese. I immediately went on their web site to see how easy it is to order on line and was pleased to see how this is very possible. Lovely video presentation from this young lady. Thank you for introducing me to this almost lost cheese.
I am an Englishman who lives in Australia. The UK’s blue vein cheese is just absolutely fabulous. I was brought up on it. I ate it nearly every day when I was a kid at school with cucumber. Regards health down under look after that wonderful cheese we are what we eat. Thank you for being you.
Claudia, you are the best technical cheese making reporter on the planet! Thank you again for a great video. The cheeky shot of the white board at 1:44 is brilliant 😀
Your best episode that I have seen! Since I make cheese at home, I know the level of detail Joe gave was impressive. I am off to my American cheese monger! I hope to see more of your work in the future.
Say cheese. 👍 Amazing, the workmanship and dedication to make this product. I'll try to get this traditional blue cheese since I love different kinds of cheeses.
Great video. Stichelton is one of my favourite cheeses and I'm lucky enough to live just 3 miles from the Welbeck Estate farm shop. As a result it's a regular in my kitchen. Thanks for sharing this.
There is no point in my life, where I had felt even the tiniest hint of the suggestion of an interest in the making of cheese. Here though, I am so very happy that I was too fascinated to click away. A wonderful experience, and great learning. Thank you, and may the team keep growing in success👏👏👏👏👏👏👍👍👍
@@claudia-romeoFunny you say that. I love the stronger variety of Gorgonzola, which I like with bread and some good quality extra virgin olive oil. But as a spread I also use the creamy version. Only problem is it’s too addictive.
I would like to taste Stichelton some day. It's nice to see new local producers of good food. We need that. The manufacturers of Stilton cheese in Derbyshire, Leicestershire and Nottinghamshire applied for and received Protected Designation of Origin (PDO) status in 1996. At that time they used pasteurised milk. Stilton cheese cannot be made in Stilton village, which gave the cheese its name, because it is not in any of the three permitted counties. The Parish of Stilton applied for an amendment to the Stilton PDO but was unsuccessful. All of this was not decided by the EU but by the Department for Environment, Food and Rural Affairs. Today Stilton cheese is exported to USA but not to the EU because of lacking Export Health Certificates.
She didn't say what here favorite blue cheese is :) It would probably be a race between the French and Italian ones. But I have to say, I have a soft spot for English cheeses. There is something precious about the crumblier texture and the deeper flavors. As a teenager I'd often sit with my parents after coming home from visiting friends, joining them for some cheese and wine before bed. My father loved the raw-milk cheeses, but my mother cursed him for their stinkiness. It was nice, we got to talk more than during the busy day. People should see eating as communication again, not just slinging down their meal.
I liked this one a lot! We do something similar in my family, we all sit down to have some cheese in the afternoon around 5-6 to talk about our work day. I agree, it's such a beautiful way to connect with other people
@@TheLobstersoup The family that eats together stays together. We always ate as a family every day as it was the best time of day to catch up and keep the channels of communication open, especially when the kids were teenagers. Its a shame its not so common now, especially in the UK. Its definitely easier when you have good food to share and perhaps that is part of the problem.
I might be an American local yokal, but Stilton is better than Stichelton, or any French Blue. It's like eating dehydrated butter with veins of blue mold. Stichelton has more of a dirt flavor to it, although the piece I was eating might have been "well-aged." If I were to buy a French cheese, I would rather buy some Camembert, or a wheel of Vacherous. French Blues are far too acrid for me to enjoy. I like buttery cheeses, what can I say.
@@CASE_of_ÆrTh As baguette lander, I mid agree with that's statement. English blues are not better, or worst, they just taste different by the way they make them compared to us. If you find French blues acrid, you probably got your hand on Roquefort, the strongest one, or Bleu de Gex. In case of, there's over a dozen of Blues here, if you come to baguette-land (again maybe?), I advice to give a try to an artisanal Fourme d'Ambert or Montbrison, or a Bleu de Bresse. Waaay softer and buttery blues that you should like ^^
Wow are you filming this all by yourself? I can't wait to see you get your own program on Vice or another network, you're a natural presenter and story teller
I don't even like bleu cheese but my goodness, the science and precision of this production arouses both my interest and curiosity! These type videos are perfect for my insomnia and my random knowledge repertoire! Absolutely undefeated 💪🏾❤️ great video😊
Thank you, Claudia. Blue cheese is one of my favorite cheeses, and this video let me in the intimacy of its production by a man that has a deep love for the craft.
Amazing video. Food means so so much more when you see how it is made. The love and care and skill and professionalism that goes into creating it. Thank you to the designers and workers and the filmmakers.
Thank you Claudia for making this excellent film with so much detail on the Cheesemaking technique. As a cheesemaker is great to have these type of references, there's always some of their ways that will make it to our cheeses.
One of the best cheese experiences of my life was attending the Melton-Mowbray cheese festival a few years ago. Nothing better than tasting so many local cheeses and then topping it off with a famous M-M pork pie and some cider!
@@claudia-romeo just returned from a trip to Liguria (Sestri) and was looking forward to sampling all the great focaccia - unfortunately a week before we left I found out I was lactose intolerant 😢 so my 🧀indulgence turned out to be small samples thanks to lactose pills!!
What a great video. A dry red, some pull apart bread and dipping sauce would complete my picture! I'm salivating on myself here wanting a taste of that lovely blue. Unpasteurized cheese always tastes best for us.
She is not just making just another video, its exploring with the cheesemakers and helping us appreciate their important craft. The pace is perfect, no rushing.
Absolutely love these videos. I learn about all kinds of new foods, learn new things about my favorite foods, and get to see the pride craftsmen (and women!) put into making all of these products.
Joolz Guides of London had a good episode where he goes to all the cheese booths at Borough Market in Southwark and the revivalist cheese shop Neal's Yard Creamery at Seven Dials. They talk about how long one still tastes the cheese in one's mouth, eg. "a 5 mile cheese" where you still taste flavor explosions at walking 5 miles.
Hello from Ireland! I love blue cheese sauce with buffalo chicken Wings! ...in Ireland we have Cashel blue cheese made in Tipperary in midland of Ireland!
Cashel blue cheese is next level! I'll add it to my burgers, pizza, salads, make dressings with it, in a sauce for wings, eat it on crackers with a drizzle of honey on crackers or eat it on its own. By far the best blue cheese out there, I'll find an excuse to add it to anything!
This is the only English blue cheese that I eat. So glad somebody revived this type of cheese made from raw milk even though I wince a little when I see the price! A story: sometime in the mid eighties I acquired the late Major Patrick Rance’s book on English cheeses, and was driven to visit his cheese emporium in Streetly on Thames; it was then that first tasted the fabled Stilton made by Colston Bassett, which was a completely different world from creamery Stilton I had previously eaten. It was in those days still made from raw milk, and what a difference. As my visit was shortly before Xmas, and I was so moved by the experience of the tasting, I bought a whole cheese! It lasted until February the following year and was, by that time a little ‘bitey’. I feel privileged to have experienced a very great British cheese; I don’t buy Colston Bassett Stilton any more..
Here in the US, we can only get pasteurized cheese. I would love to try that blue cheese. I love blue cheese, and also blue cheese dressing. I was salivating through the entire video.
I can attest that this is one of the best blue cheeses you can try. I would buy it more than any other cheese when I was in London. Neils Yard Dairy has it if anyones looking. The shop at Borough Market is an amazing experience.
I gotta find this cheese and other cheeses you have featured! They all look so good. I'm sure, somewhere near NYC, there are cheese shops that would carry something like this. I love muenster, triple creme brie, fresh Mozzarella, etc, but would like to start trying some of these exotic, less mainstream cheeses. I like my cheeses on a Charcuterie board with a variety of sliced sausages and real bread. Thank you for the great video! Gracie e ciao!
If you're ever in the Berkshires, stop at Guido's in Great Barrington. They have scores and scores of cheeses from around the world, as well as raw milk cheeses from Vermont, Massachusetts, Connecticut and New York state. And they have great crusty bread and many dry-cured sausages as well. And they give away free samples!
🤤 my inner Wallace is going crazy. My mouth is awash with anticipation to eat this cheese. Unfortunately, Canada is weird about importing unpasteurized cheeses, so I may never get to sample this delightful looking and sounding work of artisanal art
I have never heard of this one, even though I live not far from Nottingham. The Leicester Handmade Cheese Co. (Sparkenhoe, near Bosworth), also make an unpasteurised stilton close look-and-tatste-alike - Sparkenhoe Blue. If you like rich and creamy blue cheese, it is fantastic. It would eat it in preference to most supermarket stilton, any day.
I appreciate the down to earth curiosity style of these videos. The context shared here feels very genuine, human, without the over sensationalism other videos might have
Love cheese; *love* blue cheese (from our own Gorgonzola to Roquefort; from the French Bleus to Cabrales; from traditional Italian "Blu di-"s to goat and buffalo milk blue cheeses); *LOVE* Stilton 🖤; had Stichelton once in a fancy restaurant: oh my 😍
I'm sold on Stichelton, but it ain't sold here in Los Angeles - drat! Thanks Joe, and all the locals in the creamery. Thanks, Claudia, for making this to give me more insight into what I should look for here in our local creameries. Saluti!
To be honest, I live just south of Nottingham, and I have yet to find a reliable supplier. I only tend to get Stichelton when I go up to visit the Harley (an art gallery on the Welbeck estate, which also has a farm shop next to it). Still.. the Cropwell and Colston Stilton creameries are both in my local Borough..
Ive had the pleasure of tasting the cheese. Its an experience for sure. You. see yellowish coloration in it which is the fat in the milk. The texture is different than any other bleu i have ever had. Its phenomenal. Very , very rich. an oz is hard to eat. Its truly a champion on any cheese plate
It's nice to hear this described without all the usual pretentious bullshit that cheesemakers often rant on about. There is *so much* about this cheese that needs to be perfect, and *so much* that is just pure art, that no one needs bs about any part of it I guess. Anyway, this is a remarkable thing that they've committed to. Talk about contributing to the joy of life!
I learned how to make cheddar when I was a child with my grandpa. It was a side thing he did when he got home from working in the oil refineries. It was just a hobby. He'd use raw milk from my uncle's cows. We didn't make it to make money, because we never made enough, but he did it because it was... well.... fun. He sold it at his church. Everyone loved it. This though? I can see its a labor of love. Sure its a business, but they're doing it because they LOVE it and I can appreciate that. Thanks for the video.
Very well produced video . My favourite was the one on the anchovies in Portugal but this is good too. I like cheese in macaroni so next time if I see blue cheese I’ll know how it was made
Wedge arrived the other day. I have to say this cheese is by far and away the best blue cheese I’ve ever tasted! In the immortal words of Monty Python - Blessed are the cheesemakers!!
Whenever l see how something like cheese is made, it always amazes me how such processes were developed to produce the perfect product. It must have take many years to achieve the perfect results.
What an interesting insight into cheesmaking. I sort of knew there was a precision to it but not to the level evidenced here. Then there is the alchemy. I will try to source some of this cheese to try it out.
@@krysab6125 really want to buy got to save up. Right now my check doesn't even last the month through. So it's not easy. But I would love to see the UK.
This actually made me a little emotional. To see the dedication of the team to make a beautiful product. Well done everyone. Could we not resurrect a raw milk Stilton?
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I love the genuine curiosity and interest that comes accross in these videos. She is not just making just another video, its exploring with the cheesemakers and helping us appreciate their important craft. The pace is perfect, no rushing. Just like the cheese process. Not talking loud and fast - respecting the environment of the cheese house. Thanks for your channel!
Thank you so much! It's very important to me to give space to the people as well as the food. Thank you for watching!
Blessed are the cheesemakers...
Quiet, big nose ;-)
SPEAK UP.... cant hear a bloody thing.
I think it applies to any manufactures of dairy products.
found the american
Yuck, Blue Cheese sucks! The most hideous cheese in the world!! Hate the taste!!!
Hey JOE GOOD TO SEE YOU AFTER 20 years the best cheese maker I ever worked with !! Philippe
Salute to you. 20 years. Man, you must be expert and I salute you as a cheese lover!
Wow I want to try this cheese now and I know where in Nottingham I can find it.
I live about 2 miles from Cromwell Bishop, Colton Basset and a bit further is Long Clawson where Blue Stilton and Shropshire Blue are made and I always buy from their shops and love the creaminess.
Great story to watch and Claudia oh La La 🎉
Never have I drooled over a cheese video for 24 minutes, what a great presentation. Thank you!
I just want to open my mouth and take huge bites out of a giant cheese block lol. Yum!
The skills of this cheesemaking team and the camaraderie heard in the background tell me this cheese is as perfect as the children of happy, “salt-of the earth” parents living in an idyllic English village could be. So now off I search the internet for a place to buy it. Thank you Claudia for your ongoing, laid back forays into the world of European food.
I’m eating some blue from point Reyes. Woman owned company. It’s delicious, even if I am allergic.
Also, wish she’d come to California. We have some of the best cheeses, wines and olives world wide.
@@AFMR0420, Thanks for the recommendation. I located their website. Artisanal cheese makers usually provide a better product than found at US stores and are worthy of support. Unfortunately, the cheese featured here isn’t available outside the UK.
@@AFMR0420 wish the spaghetti eating WOP would piss off back to its Mussolini country
CA wines - yes - but cheese and olives - never in a month of Sundays! Sorry, my friend.@@AFMR0420
I have been a lover of blue cheese for most of my 74 years of life. While, in the British Officers Mess in Rheindahlen I was introduced to Stilton Blue Cheese. Wow, I was hooked. I am fortunate to live in an area near Cincinnati where I can buy the cheese. It is simply the best.
We have some good cheesemongers in Cincy.
If you come to France, check out the Vercors Blue ( not easy to find ). You will be astonished.
@@gillescoin2374 i have had the opportunity to sample Bleu du Vercors-Sassenage .. it has changed my life, mate. you are spot on! i wish for everyone to try it once in their life.
Claudia I am a cheese maker in Australia and I’ve been watching your programs for several years now. I love your simple approach and understated passion for all things food. You are a true global ambassador- thank you.
Please learn to make cheese 🙏
Claudia, i guess you have an invitation here
Thank you!
Do you have a website?
No I don't. I used to teach camembert at a winery and formagerie and was featured in that website but since then I've just focussed on my own cheese making, smoking and curing. Just experimenting with duck chorizo at the moment. So far great results.
I watched this sitting in my car outside a supermarket in Australia. I was only going in for toilet paper, but my mouth was watering so hard that I had to stop by the cheese counter. I could obviously only get Stilton, but it did the trick. 👍
I can't express enough just how much I loved watching this process and how it made me respect Blue Cheese more overall.
I love these videos, the cheese making process of companies like these is truly an art
This Stichelton and French St Agur are my two favorite Blue Cheeses. Thank you for covering this wonderful cheese production. I am a huge raw cremery proponent!
Thank you for watching!
I Love that there are still people producing food like this
about 20 seconds into Joe talking I immediately had to figure out what the deal was with his accent, glad you covered it at the end! I can confidently say I've watched, and enjoyed, more cheese making videos from you than any other person or outlet. Great video!
Man i love how you vibe with the gentleman. You are so natural and interested, really opens up the artisans
Thank you! Joe was great on camera too!
I recently got to try some Stilton and wow was it an experience; I like bleu cheese, boy did this pack a wallop, I was not expecting how bold it was and how strong the aftertaste was and how creamy the cheese itself would be, it was really good and I hope I can have more eventually.
Presumably you are French ? What is your favourite French blue cheese ?
A lot of hard work, patience and dedication, along with a perfected exact science to make this beautiful cheese. I immediately went on their web site to see how easy it is to order on line and was pleased to see how this is very possible. Lovely video presentation from this young lady. Thank you for introducing me to this almost lost cheese.
I am an Englishman who lives in Australia. The UK’s blue vein cheese is just absolutely fabulous. I was brought up on it. I ate it nearly every day when I was a kid at school with cucumber. Regards health down under look after that wonderful cheese we are what we eat. Thank you for being you.
*I LOVE THIS STORY!*
_When food finds its roots in the culture, so it becomes medicine_
_Thank you, Claudia, for this wonderful video!_
_BIG LIKE_
Claudia, you are the best technical cheese making reporter on the planet! Thank you again for a great video. The cheeky shot of the white board at 1:44 is brilliant 😀
Simp sause is thick with this comment...
Greetings from Ukraine, I love cheese, thank you for helping to discover new varieties of cheese.
Your best episode that I have seen! Since I make cheese at home, I know the level of detail Joe gave was impressive. I am off to my American cheese monger! I hope to see more of your work in the future.
Thank you!
Say cheese. 👍 Amazing, the workmanship and dedication to make this product. I'll try to get this traditional blue cheese since I love different kinds of cheeses.
Great video. Stichelton is one of my favourite cheeses and I'm lucky enough to live just 3 miles from the Welbeck Estate farm shop. As a result it's a regular in my kitchen. Thanks for sharing this.
You're lucky to live so close to them!
There is no point in my life, where I had felt even the tiniest hint of the suggestion of an interest in the making of cheese. Here though, I am so very happy that I was too fascinated to click away. A wonderful experience, and great learning. Thank you, and may the team keep growing in success👏👏👏👏👏👏👍👍👍
Thank you! Nice to see love for cheese being so contagious 🧀
Top quality video - thank you! Colston Bassett Stilton is my favourite blue cheese so far (Gorgonzola close 2nd). Have to try Stichelton now, for sure
Thank you! I have a soft spot for the sweet, creamy variety of gorgonzola. It's amazing as a spread!
@@claudia-romeoFunny you say that. I love the stronger variety of Gorgonzola, which I like with bread and some good quality extra virgin olive oil. But as a spread I also use the creamy version. Only problem is it’s too addictive.
I would like to taste Stichelton some day. It's nice to see new local producers of good food. We need that.
The manufacturers of Stilton cheese in Derbyshire, Leicestershire and Nottinghamshire applied for and received Protected Designation of Origin (PDO) status in 1996. At that time they used pasteurised milk. Stilton cheese cannot be made in Stilton village, which gave the cheese its name, because it is not in any of the three permitted counties. The Parish of Stilton applied for an amendment to the Stilton PDO but was unsuccessful. All of this was not decided by the EU but by the Department for Environment, Food and Rural Affairs. Today Stilton cheese is exported to USA but not to the EU because of lacking Export Health Certificates.
My understanding is that Stilton cheese was not originally made in the village of Stilton, but sold in a coaching inn there.
/:
Great examples of the retarded logic that stifles reason & culture, complements of government.
We got it in Ireland around Christmas.
You can get Stilton in Germany for sure, so maybe they sorted out the export issue.
She didn't say what here favorite blue cheese is :) It would probably be a race between the French and Italian ones. But I have to say, I have a soft spot for English cheeses. There is something precious about the crumblier texture and the deeper flavors. As a teenager I'd often sit with my parents after coming home from visiting friends, joining them for some cheese and wine before bed. My father loved the raw-milk cheeses, but my mother cursed him for their stinkiness. It was nice, we got to talk more than during the busy day. People should see eating as communication again, not just slinging down their meal.
I liked this one a lot! We do something similar in my family, we all sit down to have some cheese in the afternoon around 5-6 to talk about our work day. I agree, it's such a beautiful way to connect with other people
@@claudia-romeo Nice, glad to hear people connect in the same way with their loved ones. Thanks for sharing and liking!
@@TheLobstersoup The family that eats together stays together. We always ate as a family every day as it was the best time of day to catch up and keep the channels of communication open, especially when the kids were teenagers. Its a shame its not so common now, especially in the UK. Its definitely easier when you have good food to share and perhaps that is part of the problem.
I might be an American local yokal, but Stilton is better than Stichelton, or any French Blue. It's like eating dehydrated butter with veins of blue mold. Stichelton has more of a dirt flavor to it, although the piece I was eating might have been "well-aged." If I were to buy a French cheese, I would rather buy some Camembert, or a wheel of Vacherous. French Blues are far too acrid for me to enjoy. I like buttery cheeses, what can I say.
@@CASE_of_ÆrTh As baguette lander, I mid agree with that's statement. English blues are not better, or worst, they just taste different by the way they make them compared to us.
If you find French blues acrid, you probably got your hand on Roquefort, the strongest one, or Bleu de Gex. In case of, there's over a dozen of Blues here, if you come to baguette-land (again maybe?), I advice to give a try to an artisanal Fourme d'Ambert or Montbrison, or a Bleu de Bresse. Waaay softer and buttery blues that you should like ^^
Wow are you filming this all by yourself? I can't wait to see you get your own program on Vice or another network, you're a natural presenter and story teller
Thank you for your support🙏🏼
I haven't had this but have had Blue Stilton, which is one of my favorite cheeses! I bet this is incredible
I don't even like bleu cheese but my goodness, the science and precision of this production arouses both my interest and curiosity! These type videos are perfect for my insomnia and my random knowledge repertoire! Absolutely undefeated 💪🏾❤️ great video😊
Thank you for watching!
I was so interested in this episode, I ordered some of this cheese to sample. Can’t wait for it to show up 😊
Very cool story! I come from a family with lots of Swiss dairy farmers in its ancient history, so this is fascinating.
Thank you, Claudia. Blue cheese is one of my favorite cheeses, and this video let me in the intimacy of its production by a man that has a deep love for the craft.
Amazing video. Food means so so much more when you see how it is made. The love and care and skill and professionalism that goes into creating it. Thank you to the designers and workers and the filmmakers.
Love your videos of cheese Claudia! Waiting for next one :)
Thank you Claudia for making this excellent film with so much detail on the Cheesemaking technique. As a cheesemaker is great to have these type of references, there's always some of their ways that will make it to our cheeses.
One of the best cheese experiences of my life was attending the Melton-Mowbray cheese festival a few years ago. Nothing better than tasting so many local cheeses and then topping it off with a famous M-M pork pie and some cider!
On my list!!
@@claudia-romeo just returned from a trip to Liguria (Sestri) and was looking forward to sampling all the great focaccia - unfortunately a week before we left I found out I was lactose intolerant 😢 so my 🧀indulgence turned out to be small samples thanks to lactose pills!!
@@Nafregamisrocanoboh no, I’m so sorry to hear that! I hope you made up for it with some focaccia and trofie al pesto 🍝
What is a pork pie??
It's a type of hat.
Another fascinating exploration of a culinary topic! Thank you, Ms. Romero! 👏👏👏👏
What a great video. A dry red, some pull apart bread and dipping sauce would complete my picture! I'm salivating on myself here wanting a taste of that lovely blue. Unpasteurized cheese always tastes best for us.
She is not just making just another video, its exploring with the cheesemakers and helping us appreciate their important craft. The pace is perfect, no rushing.
Absolutely love these videos. I learn about all kinds of new foods, learn new things about my favorite foods, and get to see the pride craftsmen (and women!) put into making all of these products.
Thank you 🥳🥳
Joolz Guides of London had a good episode where he goes to all the cheese booths at Borough Market in Southwark and the revivalist cheese shop Neal's Yard Creamery at Seven Dials. They talk about how long one still tastes the cheese in one's mouth, eg. "a 5 mile cheese" where you still taste flavor explosions at walking 5 miles.
What a nice video! Joe and his team seems to have a great chemistry (pun intended) and your presentation is excellent.
Thank you!
ABSOLUTELY BEAUTIFUL, THANK YOU!!!
I just found this channel. I loved Claudia from her food videos with another channel. This is better. It adds the passion.
My mouth is just watering. Man, I love great blue cheese!
Superb, great to see such traditions still going strong.
Hello from Ireland! I love blue cheese sauce with buffalo chicken Wings! ...in Ireland we have Cashel blue cheese made in Tipperary in midland of Ireland!
Cashel blue cheese is next level! I'll add it to my burgers, pizza, salads, make dressings with it, in a sauce for wings, eat it on crackers with a drizzle of honey on crackers or eat it on its own. By far the best blue cheese out there, I'll find an excuse to add it to anything!
Hello! This is wonderful, I would like to try this cheese!
@@claudia-romeo hi Claudia, next week I am in Torino for 5 days! Any specific good food recommend? Thanks
@@danh_yummy_foodgnocchi al Castelmagno cheese and salsiccia di Bra if you can find some! Both soon on this channel😎
You also have the incredible Crozier Blue in Ireland.
Joe has the perfect mindset for his field of work. The love for his craft is inspiring. I hope I remember about stichelton next time I go to the UK.
What a fantastic bloke. Video is superb. I generally have little time for Americans but I make a total exception and exemption here.
Great video, beautiful setting, thoughtful craftsman, and THE BEST CHEESE I'VE EVER EATEN.
This is the only English blue cheese that I eat. So glad somebody revived this type of cheese made from raw milk even though I wince a little when I see the price! A story: sometime in the mid eighties I acquired the late Major Patrick Rance’s book on English cheeses, and was driven to visit his cheese emporium in Streetly on Thames; it was then that first tasted the fabled Stilton made by Colston Bassett, which was a completely different world from creamery Stilton I had previously eaten. It was in those days still made from raw milk, and what a difference. As my visit was shortly before Xmas, and I was so moved by the experience of the tasting, I bought a whole cheese! It lasted until February the following year and was, by that time a little ‘bitey’. I feel privileged to have experienced a very great British cheese; I don’t buy Colston Bassett Stilton any more..
Beautiful endeavour to resuscitate this amazing raw milk cheese.
Well done to the team and thank you for sharing with us!
Thank you for this very interesting and informative video. I don't miss much about the Uk but when I see things like this it makes me a bit homesick.
Here in the US, we can only get pasteurized cheese. I would love to try that blue cheese. I love blue cheese, and also blue cheese dressing. I was salivating through the entire video.
The cheesemaker comes across like a lovely chap who's great to be around.
I can attest that this is one of the best blue cheeses you can try. I would buy it more than any other cheese when I was in London. Neils Yard Dairy has it if anyones looking. The shop at Borough Market is an amazing experience.
Fantastic, I never heard of this cheese before! I just ordered some from their website. Thank you Claudia ❤
Now I need to buy a Stilton again - so tasty, I love it.
very cool. very glad to see Claudia now has her own channel. She has always done an amazing job with these videos.
I gotta find this cheese and other cheeses you have featured! They all look so good. I'm sure, somewhere near NYC, there are cheese shops that would carry something like this. I love muenster, triple creme brie, fresh Mozzarella, etc, but would like to start trying some of these exotic, less mainstream cheeses. I like my cheeses on a Charcuterie board with a variety of sliced sausages and real bread.
Thank you for the great video! Gracie e ciao!
If you're ever in the Berkshires, stop at Guido's in Great Barrington. They have scores and scores of cheeses from around the world, as well as raw milk cheeses from Vermont, Massachusetts, Connecticut and New York state. And they have great crusty bread and many dry-cured sausages as well. And they give away free samples!
@61hink wow, been to Great Barrington and Stockbridge many times! Next time I’m there , I’ll find Guido’s. 🧀🧀😋 Thanks for the info!
@razziade You will be impressed by the cheese selection. It's south of town, just before the Big Y grocery store.
Ah Schitelton - never heard of it, so thankyou Claudia Romeo for educating me - will definitively have to find that cheese (edit: grammar as always)
Thanks!
Thank you!
🤤 my inner Wallace is going crazy. My mouth is awash with anticipation to eat this cheese. Unfortunately, Canada is weird about importing unpasteurized cheeses, so I may never get to sample this delightful looking and sounding work of artisanal art
14:39 Excellent music choice for the very best part… the tasting. That looks amazing. 😍
Art and science! Great video!
I have never heard of this one, even though I live not far from Nottingham.
The Leicester Handmade Cheese Co. (Sparkenhoe, near Bosworth), also make an unpasteurised stilton close look-and-tatste-alike - Sparkenhoe Blue. If you like rich and creamy blue cheese, it is fantastic. It would eat it in preference to most supermarket stilton, any day.
You doing great job showing traditions of cheese making. 🎉 keep posting new videos...
I’m old enough to remember proper, unpasteurised Stilton, would love to try this one.
great video, Claudia! Thank you
Thank you!
What a wonderful story about hard work and a dream and teamwork. I will hope to try it with a cool glass of Switchel!
One of your best vids yet Claudia. Very in-depth! Thanx!
I appreciate the down to earth curiosity style of these videos. The context shared here feels very genuine, human, without the over sensationalism other videos might have
Wonderful feedback! Thank you
Love cheese; *love* blue cheese (from our own Gorgonzola to Roquefort; from the French Bleus to Cabrales; from traditional Italian "Blu di-"s to goat and buffalo milk blue cheeses); *LOVE* Stilton 🖤; had Stichelton once in a fancy restaurant: oh my 😍
I was in London on Monday and my sister and I went to a Neals Dairy shop and tried this cheese. It was amazing!
Love it!!
I love the attention to detail. True artisan and this needs to be protected. Thank you for enlightening me on the provenance of this cheese.
What, having an American make it?
Claudia could be showing us a video of how to make the perfect dirt and mud pie and I would watch it.
Absolutely agree))))
She radiates inner beauty!
She’d be interviewing someone about the method that would say something so right about tradition or loss of tradition it’d earn a thumbs up from me.
simp
Same here
wow that was super interesting to watch,,i really enjoyed this short documentary very much!...now im dying to try this Stichelton version..
Wonderful video. Extraordinary man and presenter. Thank you.
I'm sold on Stichelton, but it ain't sold here in Los Angeles - drat! Thanks Joe, and all the locals in the creamery. Thanks, Claudia, for making this to give me more insight into what I should look for here in our local creameries. Saluti!
To be honest, I live just south of Nottingham, and I have yet to find a reliable supplier. I only tend to get Stichelton when I go up to visit the Harley (an art gallery on the Welbeck estate, which also has a farm shop next to it). Still.. the Cropwell and Colston Stilton creameries are both in my local Borough..
@@johnd6487 at least you have a glimmer of hope..... Cheers and good luck.
Always enjoyed your work and learned so much from it! Glad to see you have branched out on your own. Thank you!
Damn, tempting to make the trip to England to taste it!
Claudia! Glad I found your work again. You're awesome!
Thank you!
Great episode as always!
Thank you!
Ive had the pleasure of tasting the cheese. Its an experience for sure. You. see yellowish coloration in it which is the fat in the milk. The texture is different than any other bleu i have ever had. Its phenomenal. Very , very rich. an oz is hard to eat. Its truly a champion on any cheese plate
It's nice to hear this described without all the usual pretentious bullshit that cheesemakers often rant on about. There is *so much* about this cheese that needs to be perfect, and *so much* that is just pure art, that no one needs bs about any part of it I guess. Anyway, this is a remarkable thing that they've committed to. Talk about contributing to the joy of life!
I learned how to make cheddar when I was a child with my grandpa. It was a side thing he did when he got home from working in the oil refineries. It was just a hobby. He'd use raw milk from my uncle's cows. We didn't make it to make money, because we never made enough, but he did it because it was... well.... fun. He sold it at his church. Everyone loved it. This though? I can see its a labor of love. Sure its a business, but they're doing it because they LOVE it and I can appreciate that. Thanks for the video.
Thank you for sharing your beautiful family story!
Very well produced video . My favourite was the one on the anchovies in Portugal but this is good too. I like cheese in macaroni so next time if I see blue cheese I’ll know how it was made
What a lovely story. Wedge ordered!
Wedge arrived the other day. I have to say this cheese is by far and away the best blue cheese I’ve ever tasted! In the immortal words of Monty Python - Blessed are the cheesemakers!!
Like very much. Thank you. Have loved Stilton all my life. Will want to try and get hold of the Stichelton.
Whenever l see how something like cheese is made, it always amazes me how such processes were developed to produce the perfect product. It must have take many years to achieve the perfect results.
Joe and Claudia, thanks for this great story.
"Nothinghamshire, England" made me crack up like nothing has in a good while, thank you!
What an interesting insight into cheesmaking. I sort of knew there was a precision to it but not to the level evidenced here. Then there is the alchemy. I will try to source some of this cheese to try it out.
Claudia can you take me to that man, i love how he expresses his art
I love cheese,but when i tried a aged cheddar imported from the uk wow! So much flavor. I got to go to the uk and try various cheeses.
Do it! We make some lovely cheeses here, all round the country
@@krysab6125 really want to buy got to save up. Right now my check doesn't even last the month through. So it's not easy. But I would love to see the UK.
This actually made me a little emotional. To see the dedication of the team to make a beautiful product. Well done everyone. Could we not resurrect a raw milk Stilton?
This is raw milk Stilton, but they're not legally allowed to name it as such.
Thank you for another fascinating and informative post. I enjoy your channel.
thank you for watching 🙏🏼
As a blue cheese ever I was wowed. IT Looked so good. . Thank you . Blessings
That was very interesting. I didn't know of this cheese despite being in Neil's Yard Dairy shop in Covent Garden often. Most interesting.