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Repast

by Michael Dietsch on January 8, 2009 · 3 comments

in Food and spirits,Pairings,Port and sherry

port, Stichelton, walnuts

Port, cheese, and walnuts

Port, cheese, and walnuts

Sandeman’s Founders Reserve Port, Stichelton blue cheese, and walnuts. Photograph by Jennifer Hess.

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3 comments

{ 3 comments… read them below or add one }

1 Chris McLaren January 8, 2009 at 3:18 pm

Yum.

I haven’t tried (or honestly heard of) Stichelton before, but that combo with a good Stilton is all yum, and that cheese looks like it would play the same role admirably.

2 Michael Dietsch January 8, 2009 at 4:26 pm

Chris,

Stichelton is what Stilton should be–it’s made in the previously traditional Stilton fashion with raw milk. The full story about it was in the NY Times a while back:

http://www.nytimes.com/2007/12/05/dining/05curi.html

It’s a delicious cheese, and if you can find it, you owe to yourself to try it. (We’ve even found it at Whole Foods, although this recent piece came from a local cheesemonger.) We have a little cheese safe now where, when the weather’s cool enough for it, we store our cheeses outside of the fridge so they can stay at room temp. The texture on this was really buttery.

3 Chris McLaren January 8, 2009 at 11:49 pm

Hmm… sounds like it’s time to have a talk to Pete about getting some in.

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