The Fascinating Story of Britain's Most Traditional Blue Cheese (and Why It Can't Be Called Stilton)
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- Опубликовано: 7 июн 2024
- Meet Stichelton. From the surface, this wonderful blue cheese has a lot in common with Stilton cheese, which many call the king of British cheeses. But between the two there is one big difference: Stichelton is made with raw milk. I visited the Stichelton dairy in Nottinghamshire, England where I met with Joe, the cheesemaker who in 2006 sought to make this blue cheese with raw milk once again.
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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Insider Business. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
The Fascinating Story of Britain's Most Traditional Blue Cheese (and Why It Can't Be Called Stilton)
#cheese #uk #claudiaromeo
Chapters
0:00 Meet Joe
1:08 How raw milk affects the taste of cheese
4:04 Adding starter culture and rennet
5:08 Splitting the milk into curds and ladling
06:33 Milling and salting the curd
11:28 Aging and developing the blue veins
14:12 Tasting
18:04 Why it's called Stichelton
20:47 Joe's story
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!!!
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!
NU CONSUM CHESS BRÂNZĂ. BRÂNZA ARE CALORII MULTE ȘI GRĂSIMI ANIMALE CARE NU FAC BINE! AM 58 DE ANI ȘTIU BINE CE VOBESC!😒😕@@claudia-romeo
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.
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
Hey JOE GOOD TO SEE YOU AFTER 20 years the best cheese maker I ever worked with !! Philippe
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.
If you're lucky enough to taste Stichelton once in your life, that's already an achievement! Joe's cheese are delicate and that was one of my last discovery in terms of cheese.
Where do you buy the cheese??
Lidl Netherlands has it now as part of their international week thingie. I've had style Stilton cheeses made here but not as good as the Stilton from Lidl.
I love these videos, the cheese making process of companies like these is truly an art
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!
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..
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. 👍
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.
@@Heal_Hound 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 ^^
Always enjoyed your work and learned so much from it! Glad to see you have branched out on your own. Thank you!
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.
Another fascinating exploration of a culinary topic! Thank you, Ms. Romero! 👏👏👏👏
One of your best vids yet Claudia. Very in-depth! Thanx!
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 😀
I can't express enough just how much I loved watching this process and how it made me respect Blue Cheese more overall.
ABSOLUTELY BEAUTIFUL, THANK YOU!!!
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!
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 :)
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.
Mille grazie! Wonderful video. I hope. Can find some soon.
very cool. very glad to see Claudia now has her own channel. She has always done an amazing job with these videos.
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 🧀
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.
Fantastic, I never heard of this cheese before! I just ordered some from their website. Thank you Claudia ❤
great video, Claudia! Thank you
Thank 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_
wow that was super interesting to watch,,i really enjoyed this short documentary very much!...now im dying to try this Stichelton version..
Thanks for sharing your passion for great food. Love this guy's story btw.
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
Enjoyed learning about it.
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.
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.
Very cool story! I come from a family with lots of Swiss dairy farmers in its ancient history, so this is fascinating.
I just found this channel. I loved Claudia from her food videos with another channel. This is better. It adds the passion.
Joe and Claudia, thanks for this great story.
Claudia! Glad I found your work again. You're awesome!
Thank you!
Claudia is back :D
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!
Fascinating! Would love to try this lovely cheese.
Claudia, you do such an amazing job! I love your videos!
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!
This was absolutely fascinating ❣️👏🏻👏🏻👏🏻👏🏻
Great episode as always!
Thank you!
Grazie mille Claudia per il bel video.
Wonderful video. Extraordinary man and presenter. Thank you.
Great wee video. Thanks.
Thank you for another fascinating and informative post. I enjoy your channel.
thank you for watching 🙏🏼
Lovely, always enjoy when it sounds like the host is smiling
This cheese looks really brilliant, can't wait to try it
Oh God that's some beautiful cheese!!!!😊
Like very much. Thank you. Have loved Stilton all my life. Will want to try and get hold of the Stichelton.
Now I need to buy a Stilton again - so tasty, I love it.
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.
I Love that there are still people producing food like this
Can’t believe I watched this whole video! I love good traditional food.
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.
Beautiful. Lovely
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🙏🏼
So good! 😄 a lovely story. I often dream of being a cheesemaker someday.
I really enjoy your videos! Love from Australia
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.
Damn, tempting to make the trip to England to taste it!
it looks so delicious! my mouth is watering
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!!
great video as usual claudia.
Thank you!
As always Claudia, interesting subject well presented. Looking forward to catching up with the back channel. (I've seen most of your Insider Food ones.)
Thank you!
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.
Claudia, you have the best job in the world!
Wow that is incredibly labor intensive!
As a blue cheese ever I was wowed. IT Looked so good. . Thank you . Blessings
14:39 Excellent music choice for the very best part… the tasting. That looks amazing. 😍
What a nice video! Joe and his team seems to have a great chemistry (pun intended) and your presentation is excellent.
Thank you!
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.
Another fantastic episode.
Thank you!
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??
That looks so amazing--I can only imagine the taste :)
Great video. Now I must taste Stichelton.
My mouth is just watering. Man, I love great blue cheese!
Claudia can you take me to that man, i love how he expresses his art
The cheesemaker comes across like a lovely chap who's great to be around.
Wow! Great vid!
...something I learnt today.
I’m old enough to remember proper, unpasteurised Stilton, would love to try this one.
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 havent seen these videos in a while. so glad covid is over so we get more of these!
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 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.
Wonderful documentary, & very well told, too. Thanks so much for sharing this process with the world!
Side Note: I can't eat Blue cheeses - which I think is most likely due to my penicillin allergy - but my DH (and 2 of our 3 offspring), _ADORE_ the stuff. I shared this link with each of them, of course, & figured you'd like to hear that!
🐄🌕🐄🍮🐄🧀🐄
(Absolutely _COULD_ *NOT FIND* pics of a wheel of cheese, but at least these pics - firstly, of the moon, secondly of, I think, a cake of some type; the third pic _IS_ a cheese! - they just *_might_* suffice. Maybe? Sigh.)
👍🧓
What a fantastic bloke. Video is superb. I generally have little time for Americans but I make a total exception and exemption here.
That looks like a delicious cheese to taste ,very interesting process ,thanks ! and yes,food traditions bring cultural exchange yummy flavors of the world !
that cheese is beautiful. i share a similar passion but in cultivation.
for something to become great, you gotta love every aspect of its process
Wow Claudia is for real into cheese, what a dream position. Thank you for the good work.
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.
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!
Greetings from Ukraine, I love cheese, thank you for helping to discover new varieties of cheese.
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.
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.