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stilton cheese usa

Slow Food has been fighting for years in defense of raw milk and has launched more than 80 Presidia to promote traditional raw milk cheeses , many of which are also protected by PDO status. In many cases, Presidium and PDOs live side by side, peacefully and profitably. Two examples are Emmentaler in Switzerland and Piacentinu Ennese in Sicily.

Join Slow Food in supporting Joe Schneider’s battle to save Stilton, by signing the petition to modify the production protocol, which will be presented to the Stilton Cheese Makers Association, and to the UK’s Minister of State for Agriculture and Food (DEFRA).
Shane Holland , Executive Chairman of Slow Food in the UK , affirmed: “It is crucial to allow raw milk to be included into an amended Stilton PDO, to allow the expression of a cheese that would have been made in such a way for centuries to exist. By restricting traditional methods and recipes we lose part of our agricultural and culinary heritage – and we become poorer because of that”.

However, Joe Schneider’s raw milk Stilton cannot be given PDO (Protected Designation of Origin) status and cannot be called Stilton , since the PDO production protocol, drawn up in 1996 by the Stilton Cheese Makers Association, requires the use of pasteurized milk. For this reason, Joe’s raw milk Stilton now appears on the market as “Stichelton”, the earliest-recorded name of the village of Stilton.
Slow Food has launched a petition and decided to create a Presidium for the defense of the traditional production of raw milk Stilton . The aim is to support Schneider’s request to the consortium of cheesemakers and to the British Department for Environment, Food and Rural Affairs (DEFRA) to alter the production protocol, allowing cheesemakers using raw milk to enter the PDO scheme.
“There’s no one left producing raw milk Stilton” says Schneider. “I’m fully aware that it’s the large-scale producers who prop up the national economy, but I find it alarming that politicians are only concerned about protecting the interests of big business without a thought for small-scale producers. The PDO belongs to the people of Britain and of Europe, not to the big corporations.”
Piero Sardo, President of the Slow Food Foundation for Biodiversity : “On the one hand, there are people who argue that the industrial process guarantees hygiene, low prices, wide product availability and consistent flavor. On the other, there are those who claim that this system has caused a demeaning homogenization of taste, a loss of animal biodiversity and a dramatic disappearance of traditional skills. There is nothing ‘living’ left in pasteurized milk, and to turn it into cheese you must add enzymes, otherwise the rennet won’t act. Over the last few years, in a few countries, a widespread awareness has formed among discerning consumers of the social and cultural value of raw milk cheese.”
The United Kingdom is the country that most insists upon the use of pasteurized milk in its PDO production protocols (in proportion to the total number of its PDO products): 5 of Britain’s 10 PDO cheeses require the use of pasteurized milk, while 4 PDOs allow both techniques (raw milk or pasteurized) and just 1 requires unpasteurized milk, the Bonchester Cheese. It’s a strategy that goes against the trend whereby the countries keenest to promote their dairy heritage—France, Italy, Portugal, Switzerland—require the use raw milk in the most part of their PDO cheeses.

Stilton, one of Britain’s oldest and noblest cheeses, is currently produced by six large cheese producers who blend milk from a number of farms and produce over one million rounds per year. The raw milk version of Stilton, on the other hand, is produced by just one cheesemaker, Joe Schneider, who only uses milk from his own herd of cows.

Your Signature for Stilton! Stilton, one of Britain’s oldest and noblest cheeses, is currently produced by six large cheese producers who blend milk from a number of farms and produce over one

Twinkly lights. Christmas music. Cozy sweaters…CHEESE!! Nothing says holiday spirit–and flavor–like these super seasonal cheese favorites. These gorgeous wheels are at their peak now, and many are only available for a precariously short amount of time. The clock is ticking. Plus, a spot-on holiday cheese plate is a guaranteed way to spread love and joy. …

Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.
New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.
The term ”Royal Blue” must have come from the creation of Stilton. Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, England, fame was not far behind. Made with pasteurized cows’ milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. These rustic farmstead cylinders are made by Colston Basset Dairy, for Neal’s Yard Dairy. Each bite is exceptionally buttery in texture with a clean, mineral tang that you’ll never forget. Traditionally served with Tawny Port or fresh pears. We like both.
The holidays are about bringing people together. We love to gather around with our friends and family, enjoying each other’s company. Of course, adding good food into the mix is always an added bonus. This year, we are taking a leaf out of the Brit’s book and breaking out our favorite Stilton and a bit of …
Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
Pair with: A mild, creamy blue like Cambozola Black.

By John David Ryan, Field Merchandiser and Beer Connoisseur Extraordinaire It’s that time of year: Super Bowl season! We’re all talking about things like: what are Russell Wilson’s chances of leading his team to a repeat victory? What will we serve for game day snacks? Who will have the best commercials? Will the halftime show be …

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