大象传媒

Cheesemaker Joe Schneider tells Dan Saladino the story of Stichelton, a cheese produced using the recipe for England鈥檚 so called 鈥淜ing of Cheeses鈥� Stilton.

Records for Stilton, a blue cheese made in the East Midlands, date back to the 18th century. In the late 1980s the last producer left making the cheese with raw milk switched to pasteurised milk. In 2006 Joe Schneider, together with Randolph Hodgson of Neal鈥檚 Yard Dairy, embarked on a mission to bring back the original recipe for the cheese. There was one problem. The specifications for the PDO, the European system in place to protect traditional quality foods, only allowed pasteurised milk. Joe had to come up with a different name, hence Stichelton. At the Slow Food event held in Turin, Terra Madre, Dan Saladino met Joe Schneider to hear why he was so determined to make this cheese.