Anthony Bourdain had a notable preference for cheese over sweets, specifically favoring Stilton and Stichelton, a raw-milk blue cheese from England. Stichelton is described as having a more complex nutty flavor and creamier texture compared to Stilton. It is produced by cheesemaker Joe Schneider and still made in small quantities at a single dairy in Nottinghamshire. Bourdain considered finding Stichelton to be a significant achievement, praising its perfect ripeness and compatibility with port wine. The cheese's name is derived from the village of Stilton, reflecting its historical roots in cheese making.
Stichelton is an unpasteurized, blue cheese from England, known for its complex, nutty flavor, creamier texture, and meaty finish, making it distinct from Stilton.
Anthony Bourdain expressed a clear preference for cheese over desserts, favoring Stilton but also appreciating Stichelton, which he found rare and prized.
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