We drove to a special creamery called The Stichelton Dairy in Nottingham a few weeks ago and had to pass through Sherwood Forest in order to get there. The cheese and the dairy were both amazing. I could very happily live and work there for a few months. The School of Artisan Food is also set up within the same estate, a fact which sent my head spinning with possibilities for days.
Anyways, I blame Sherwood Forest for this take, something must have happened as we drove through it.
For a more serious read of what they have done, check out their press coverage here.
Back in the days not too long ago
Stiltons were made with raw milk and sold
Then a case of food poisoning came along
Fingers were pointed but they were wrong
It did not matter because new rules were quickly laid
'Milk must be pasturised before any Stilton can further be made!'
Although it was still as blue as anyone can see
The taste changed from what it once used to be
What's this about, people today wonder
Raw milk Stiltons that are no longer
Is it different, is it really that good?
Or is it just a little tale, like Robin Hood?
If and when you find a Stichelton
(The ol' Stilton name it is forbidden)
You will first be taken by its astounding glow
On its rind sit fiery amber, orange and yellow.
Inside, the cheese is in a soft and delicate state
Lightly packed by only its own weight
If you're lucky there will be some sweet dripping
A further sign of proper slow cheesemaking
The taste of a Stichelton is rich and buttery
Not acidic or peppery but fruity like raspberries
It is possible to pick out the gentle notes as you relish
A Stichelton will always have a good long finish
If ever in Nottingham, go past Sherwood
In Welbeck Estate, you'll find Joe with the goods
If travelling there is simply unlikely
Then any Neal's Yard Dairy will do just as nicely.
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| Sticheltons aging in the cheese room. |
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| Ladling the curds gently but quickly by hand. |
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| This is harder work than kneading in the bakery. 15mins of this at a stretch was enough to make my arm burn more than it ever did. |
