|
Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 ''Domesday Book'' (''Stichiltone/Sticiltone''), as the name Stilton cannot legally be used for the cheese.〔Richard Nalley ("The Eye," ) Stichelton Cheese, October 2008, Forbes Life〕 Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire. They use raw milk, rennet from calves' stomachs and hand-ladling and smoothing.〔 == History == Although most Stilton cheeses have been made with pasteurised milk for many years, until 1989 the Colston Bassett dairy did make one Stilton with unpasteurised milk. However, following an outbreak of food poisoning incorrectly linked to the dairy and subsequently revealed to be unfounded,〔http://www.guardian.co.uk/lifeandstyle/wordofmouth/2007/dec/18/rhapsodyinblue The Guardian Unlimited, 18 December 2007〕 they decided to end production of the unpasteurised cheese. In 1996, this decision was permanently enshrined when Stilton was awarded Protected Designation of Origin status by the EU, with one of the criteria being the use of pasteurised cows milk. Stichelton is produced by a partnership including Randolph Hodgson who owns the specialist cheese retailer Neal's Yard Dairy, and Joe Schneider who is an American who had been a cheesemaker in the Netherlands and the UK. In late 2004 Schneider and Hodgson discussed the possibility of recreating an unpasteurised Stilton-style cheese. They eventually found premises in which to start their dairy, on the Welbeck Abbey Estate near Worksop in Nottinghamshire. Unable to be described as a Stilton, the new cheese was named Stichelton, which its makers say was based on the original name of the village of Stilton (the spelling ''Stichelton'' appears in the 13th century Lincoln Rolls). The first Stichelton cheese was produced in October 2006,〔http://www.jancisrobinson.com/articles/20071130_1.html〕 reportedly from a starter culture obtained from the original producer by Hodgson's colleague, and subsequently kept alive for fifteen years.〔http://www.thekitchn.com/thekitchn/the-cheesemonger/the-cheesemonger-stichelton-046208 The Cheesemonger Website〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Stichelton」の詳細全文を読む スポンサード リンク
|