Stichelton and Sauternes
For this weekend’s Wine and Cheese, I suggest pairing spicy, creamy Stichelton with a glass of sweet Sauternes. Stichelton is made in the tradition of Stilton, but with raw cow’s milk. Cheesemaker Joe Schneider takes the name for his buttery, peppery blue cheese from the original village where Stilton was made, but the difference is in the milk: it’s unpasteurized, resulting in a buttery, creamy blue cheese that begs for a glass of dessert wine.
Sauternes is a French dessert wine from Bordeaux. It has a viscous sweetness that is balanced by a zesty acidity. The sweetness contrasts Stichelton’s pungent with it’s flavors of apricot, honey, and peaches. The raw milk makes Stichelton less acidic than pasteurized Stilton, so it’s great with a sweeter wine.
Serve with walnuts, dried apricots, and a nutty, whole grain bread.