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

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