Here’s a wonderful story about the re-making of a classic British raw-milk cheese, which came to our attention through Scardello Artisan Cheese in Texas. The point of this is to show how raw milk cheese (and raw milk) is a “class act”. It’s the result of an unusual level of care, craftsmanship and artistry. It’s not a mere “factory food“.
It’s not that we want to be snobs or elitists here. But why shouldn’t there be truly wonderful and excellent cheeses, like there are great wines, for instance. And just as great wines are not made from standard-issue commodity-grade pasteurized grape juice, neither is great cheese made by taking what in Ontario is officially referred to as “industrial milk” and pasteurizing it first. Don’t we want to be world class? Don’t we want to develop a culture of culinary tourism? We need to wake up to what’s going on the rest of world and move on from our collective trauma over what happened in the 1930s (pasteurization and all that).
Getting back to Stichelton cheese, here’s what Rich (of Scardello) has to say about this rare delicacy:
“We are thrilled to have Stichelton at Scardello (pronounced just like it looks – “stich-l-tn”). In 1989 Stilton makers decided to stop using raw milk to make one of the worlds best blues. Randoph Hodgson teamed up with cheesemaker Joe Schneider to bring raw milk Stilton back. They chose the name Stichelton which was the original name of the town of Stilton. Continue reading