{"data":{"slug":"stichelton","name":"Stichelton","country":"England","milk":"cow","style":"blue","style_label":"Blue","strength":4,"strength_label":"Bold","summary":"A raw-milk Stilton in all but name \u2014 the name is the one thing it cannot have.","image":"https:\/\/havarti.org\/cheeses\/stichelton\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/stichelton","region":"Nottinghamshire","aka":null,"texture":"Softer and looser than Stilton, moist near the veins","rind":"Natural, brown, dry and craggy","age":{"min_months":3,"max_months":6,"label":"3 mo \u2013 6 mo"},"description":"Stilton's protected designation requires pasteurised milk, so when Joe Schneider and Randolph Hodgson set out in 2006 to make a raw-milk version of the historic recipe, they could not call it Stilton. They used *Stichelton*, an early spelling of the village's name.\n\nIt is looser, sweeter and more variable than Stilton \u2014 grassy and brothy, with a long finish that shifts with the season. Made on one farm, from one herd, in small numbers.","flavour_notes":["grass","broth","brown butter","a slow-building blue"],"pairings":["Madeira","Oatcakes","Pear","Barleywine"],"vegetarian":false,"pasteurised":false,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"stilton","name":"Blue Stilton","url":"https:\/\/havarti.org\/api\/cheeses\/stilton"},{"slug":"bleu-dauvergne","name":"Bleu d\u2019Auvergne","url":"https:\/\/havarti.org\/api\/cheeses\/bleu-dauvergne"},{"slug":"danablu","name":"Danablu","url":"https:\/\/havarti.org\/api\/cheeses\/danablu"},{"slug":"maytag-blue","name":"Maytag Blue","url":"https:\/\/havarti.org\/api\/cheeses\/maytag-blue"}]}}