The Fascinating Story of Britain's Most Traditional Blue Cheese (and Why It Can't Be Called Stilton)

Thank you for another fascinating and informative post. I enjoy your channel.

I love blue cheese. I’d really like to try this.

I wish I could get a whole wheel of that awesome cheese. UGH.......

What a nice video! Joe and his team seems to have a great chemistry (pun intended) and your presentation is excellent.

Delicioso 😊

Whenever l see how something like cheese is made, it always amazes me how such processes were developed to produce the perfect product. It must have take many years to achieve the perfect results.

Do they save the whey? Looks like it runs into the floor drain?

Mold

what's a good US alternative?

Claudia, you are so gorgeous. A true beauty. Keep up the great work.

Damn good looking cheese. I could use a wheel or two :)

“Most cheeses take a day to develop the required acidity….but our cheese takes 24 HOURS”

I have never heard of this one, even though I live not far from Nottingham.
The Leicester Handmade Cheese Co. (Sparkenhoe, near Bosworth), also make an unpasteurised stilton close look-and-tatste-alike - Sparkenhoe Blue. If you like rich and creamy blue cheese, it is fantastic. It would eat it in preference to most supermarket stilton, any day.

I love you❤❤❤

Thank you for this very interesting and informative video. I don't miss much about the Uk but when I see things like this it makes me a bit homesick.

And yet it is still just moldy milk.

SWAT just raided a farm near me for selling raw milk. TWICE! You can kiss your cheese goodbye if that is the new norm.
Elections have consequences.

So good with a thin slice topped with caviar and gold flakes, tastes like spoiled asf

Now I need to buy a Stilton again - so tasty, I love it. <3
Thanks for thee upload.

WOW ~ the analogy to a Sunday egg...

So I guess you could say this is a cheesy job, huh
&
493 comments and nobody said who cut the cheese .

A lot of hard work, patience and dedication, along with a perfected exact science to make this beautiful cheese. I immediately went on their web site to see how easy it is to order on line and was pleased to see how this is very possible. Lovely video presentation from this young lady. Thank you for introducing me to this almost lost cheese.

Don't care for blue food that smells like vomit.

How do you make cheader cheese, because this blue cheese looks delicious

Shes a cutie isn't she.

Who else was watching this in bed and had to get up and trundle off to the fridge in their skivies because they realized they had some blue cheese in there?

Thank you. Very interesting. Jim Bell (Australia)

This cheese is illegal in the US but hey happily you can go buy a gun instead. 😆

The poor version of gorgonzola...

Limberger and Bleu cheese!! My two favorite food groups

That dude's accent is almost indistinguishable from a modern American accent. How interesting

CAN you package your cheese and send it to me in Italy?

Put the cheese in the mouth,then take a small sip of port, PURE HEAVEN. !

We pasterise milk for good reason

Why aren't they wearing gloves? Filthy!

My mouth is just watering. Man, I love great blue cheese!

I love blue cheeses 🧀🥰 I wish European cheese were cheaper in America 😢💔By the way who is that girl 👧 doing the interview⁉ She's a goddess🛐😍💘 I want to marry her 💍 and eat her cooking 👩‍🍳until the day that I die👩‍❤‍👨❣

What may of been an interesting video was ruined by Claudia Romeo trying to speak English and not Pig English....

ABSOLUTELY BEAUTIFUL, THANK YOU!!!

Put a thinish slice on top of a fresh fruit galette and the taste will be fantastic.

This is only half an hour from me! I know where I'm going next time I want some cheese.

You can tell that this man who cares alot about cheese :)

Fantastic.

But how was it done a couple of hundred years ago?

I’d love to make a dressing with that 🤤

At what point did they add the penniucillium roqueforti? Did I miss it?

How the heck does Joe have American accent

What happens to the liquid that remains after the curd is removed?.

Greetings from Ukraine, I love cheese, thank you for helping to discover new varieties of cheese.

and didnt uk just have another raw milk cheese bacteria outbreak that made a bunch of peoplr sick?