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Wildfood.info • View topic - why unpasteurized Stilton is not available anymore

why unpasteurized Stilton is not available anymore

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why unpasteurized Stilton is not available anymore

Postby wargarden » January 8th, 2020, 2:16 pm

why unpasteurized Stilton is not available anymore
https://www.telegraph.co.uk/news/earth/ ... rever.html
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Re: why unpasteurized Stilton is not available anymore

Postby earthmaiden » January 8th, 2020, 2:35 pm

... watch this space after 31st January :lol:.
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Re: why unpasteurized Stilton is not available anymore

Postby Pepper Pig » January 8th, 2020, 2:55 pm

That article is 5 years old wargarden. As previously mentioned those of us in the know buy Stichelton.
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Re: why unpasteurized Stilton is not available anymore

Postby suffolk » January 8th, 2020, 4:31 pm

As I said earlier, and if you unpick that article, it’s apparent that as the USA does not permit the import of unpasteurised cheese the larger producers of Stilton, in order to maintain their exports to the US, lobbied successfully for the PDO to specify unpasteurised milk for Stilton.

As has been said, thankfully we can buy Stichelton :D

I’m particularly interested in this as a former smallholder producing unpasteurised cheeses.
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Re: why unpasteurized Stilton is not available anymore

Postby StokeySue » January 8th, 2020, 8:27 pm

Last edited by StokeySue on January 8th, 2020, 11:07 pm, edited 1 time in total.
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Re: why unpasteurized Stilton is not available anymore

Postby suffolk » January 8th, 2020, 8:34 pm

It is possible to sign up to read the one article for free.
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Re: why unpasteurized Stilton is not available anymore

Postby StokeySue » January 8th, 2020, 9:07 pm

I am signed up for free reads but have used my current ration, didn’t think it was worth adding the detail
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Re: why unpasteurized Stilton is not available anymore

Postby suffolk » January 8th, 2020, 9:32 pm

SSue :D :tu:
It contains nothing that you won’t already be aware of.
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Re: why unpasteurized Stilton is not available anymore

Postby Janet » January 9th, 2020, 1:53 pm

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Re: why unpasteurized Stilton is not available anymore

Postby suffolk » January 9th, 2020, 2:05 pm

“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
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Re: why unpasteurized Stilton is not available anymore

Postby wargarden » January 9th, 2020, 3:57 pm

Traditional Stilton could become extinct forever
Dairy firms convince Defra to reject original 300-year-old recipe for traditional Stilton, as furious MP suggests decision could reignite 18th century 'Cheese Wars'
English Stilton
English Stilton Photo: Alamy
Ellie SteafelBy Eleanor Steafel, Paul Levy10:00PM GMT 13 Nov 2015
For years it has been the centrepiece of every British Christmas cheeseboard, the savoury treat at the end of a festive meal.

But Stilton, the delicately veined, creamy blue cheese with its whispered tang of acidity, is at the centre of a row between the Department for Environment, Food and Rural Affairs (Defra) and Britain's foremost cheesemonger.

Randolph Hodgson OBE, the founder of Neal's Yard Dairy, is engaged in a battle with Defra over a delicious, smallproduction cheese called Stichelton, made with raw milk in Nottinghamshire. It is produced by Mr Hodgson in partnership with Joe Schneider, an American-born cheesemaker.

At Christmas 1988, an accusation of bacterial contamination, later proved to be unfounded, caused the makers of raw milk Colston Basset to panic and invest heavily in pasteurisation equipment.

A whole stilton cheese with grapes and port
A whole stilton cheese with grapes and port Photo: Alamy

Mr Hodgson believes that Stilton, which was made using unpasteurised milk for more than 300 years before the scare imposed restrictions on its production, should be allowed to be made in the traditional way once more.

Mr Hodgson's and Mr Schneider's Stichelton uses the unpasteurised (or raw) milk, which experts say replicates pre-1989 Stilton, which is moist and buttery, with a subtle fruity aftertaste.

The Stilton that is made today using pasteurised milk is crumbly and dry in the centre, say many tasters, with a one-dimensional salty note.

Mr Hodgson said: "All Stilton was originally made with raw milk - throughout the Eighties we sold unpasteurised Stilton from Colston Bassett and District Dairy; a cheese that was sublime in its length and depth of flavour and rich succulent creaminess. It was a cornerstone of the revival of British cheese and recognised by food experts around the world as one of the world's great cheeses."

In his quest to resurrect England's raw-milk blue-cheese tradition Mr Hodgson is campaigning to get EU restrictions on using the name "Stilton" altered. This would allow Stichelton - made following methods taught to Schneider by a retired cheesemaker from Colston Bassett - to be known by the name to which it is entitled.

Stilton cheese production
Stilton cheese production Photo: Alamy

In 2012, Mr Hodgson and Mr Schneider asked Defra to recommend to the EU that the Protected Designation of Origin (PDO) be changed to allow Stilton to be made of raw milk, as it always used to be.

This required a change of attitude on the part of the six dairies (known as the Stilton Cheesemakers' Association) that make blue Stilton. After Colston Bassett Dairy switched to pasteurisation, the dairies had lobbied to ensure the PDO specifications stated that Stilton was made of pasteurised milk only. They argued that there were health and hygiene issues in the use of unpasteurised milk, which Mr Hodgson and Mr Schneider have refuted.

Mr Schneider told Defra in 2013: "Many European PDO cheeses, including Banon and Reblochon, have signifi-cantly slower acidifications and lower acidities than Stilton cheese, and their PDO specifications stipulate that raw milk must be used."

Maturing and ripening blue stilton cheese stored in a factory
Maturing and ripening blue stilton cheese stored in a factory Photo: Alamy

But last month, Defra refused to grant Mr Hodgson's and Mr Schneider's request, putting paid to any hope that the British consumer could buy and taste "Stilton" made according to traditional, 300-year-old methods.

Mr Hodgson said: "It is wrong that our most traditional Stilton cannot be called Stilton because of the whim of a handful of large companies, and that name can even be attached to a cheese that contains apricots and ginger. It makes Britain a laughing stock of the European cheese world."

How is Stilton made?
Pasteurised milk is poured into large open vats and starter cultures (bacteria that turn sugars in the milk into lactic acid) and penicillium roqueforti (blue mould spores) are added, followed by rennet – an enzyme that transforms the milk to into a wobbly curd.

Whey is allowed to drain overnight and the following morning the curd is cut to remove even more moisture, before it is milled, salted and packed into cylindrical moulds called hoops.

These are turned daily for five or six days to drain more whey (but never pressed), before the young cheese is removed and the outside smoothed to create an airtight seal.

They are then matured for around five to six weeks during which time the rind begins to form before being pierced with stainless steel needles.

This allows oxygen into the cheese, which activates the penicillium and the trademark blue veins start to creep from the centre of the cheese outwards over another four or five weeks of maturing.

At around nine weeks the cheeses, which weigh around 8kg by this point, are graded and can start to be sold, although some are matured even longer.

Patrick McGuigan is a cheese writer and judge at the World Cheese Aw
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Re: why unpasteurized Stilton is not available anymore

Postby aero280 » January 9th, 2020, 4:01 pm

I bought some Worksop Blue, which was the name used for the cheese during development. I believe they still use the name from time to time when trying out possible improvements to the recipe.
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Re: why unpasteurized Stilton is not available anymore

Postby Pepper Pig » January 9th, 2020, 4:52 pm

Sorry but I think it’s hilarious that someone who doesn’t live in this country is trying to lecture us about Stilton.
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Re: why unpasteurized Stilton is not available anymore

Postby suffolk » January 9th, 2020, 5:06 pm

I don’t think it’s a lecture. I think he just likes to research a subject and then disseminate the findings. There’s no need for anyone to respond unless they have any information to add.
:)
Last edited by suffolk on January 9th, 2020, 6:10 pm, edited 1 time in total.
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Re: why unpasteurized Stilton is not available anymore

Postby wargarden » January 9th, 2020, 5:08 pm

i was the same thing when you comment about american dishes
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Re: why unpasteurized Stilton is not available anymore

Postby Pepper Pig » January 9th, 2020, 5:09 pm

if you say so wargarden although I can’t remember ever having any knowledge about American food.
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Re: why unpasteurized Stilton is not available anymore

Postby wargarden » January 9th, 2020, 5:13 pm

“The FDA rule in the U.S. is that you can't import fresh cheese that is not pasteurized.”
This means that raw (unpasteurized) cheeses aged less than 60 days—many of which are
some of the best kinds out there—are not currently allowed to be produced or imported
here in the States.Jan 7, 2016
Inside the World of Black Market Cheese | Vogue
https://www.vogue.com/article/black-mar ... se-america
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Re: why unpasteurized Stilton is not available anymore

Postby Pepper Pig » January 9th, 2020, 5:17 pm

Another ancient article Wargarden. And in case you hadn’t noticed the majority of us live in the UK who are about to experience Brexit. The food rules will probably change. Most of the unpasteurised cheese we eat is homemade, not imported.
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