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Curd Nerd News Edition #57
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Step back in time with this edition as we uncover the lost flavours of history!
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In this fascinating feature, I explore the recreation of St Ivel Lactic Cheese, a delicacy once served aboard the Titanic. Originally crafted in 1901, this rich, lactic-set cheese was celebrated for its smooth texture and deep flavour, spreading as effortlessly as butter while boasting the tang of a fine aged cheddar.
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On this, the 113th Anniversary of the Titanic disaster, join me as I revive this forgotten gem and bring a taste of Titanic-era cheesemaking back to life!
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Reviving History: Recreating St Ivel Lactic Cheese from the Titanic Menu
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An extinct cheese served on the RMS Titanic, you say? Indeed, I've managed to revive history and recreate a long-lost cheese, St. Ivel, with links to the Titanic.
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St Ivel lactic cheese was first produced in 1901 by Aplin & Barrett Ltd., a Yeovil-based dairy company from the Southwest of England.
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It was a fresh lactic set cheese, soft and very rich, like a cream cheese, but instead of being tasteless or curdy, it had the flavour of a fine old cheddar. It was said to have spread as easily as butter and made delightful sandwiches.
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It was served with the last course of the First Class passenger Luncheon on April 14th 1912, the day the Titanic hit an iceberg and sank the next day.
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Fun fact: There is no saint named St. Ivel; it was a marketing ploy to sell more cheese!
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Fun fun fact: Kim (my wife) has a family connection to the Titanic, and I uncovered this lost history as well during the video.
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Follow the steps in the video, or if you would like the printed recipe, you can purchase it here: St. Ivel Recipe Card
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Coming This Sunday!
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Ask the Cheeseman #353 livestream, which will go ahead this weekend! Join me for an hour of cheesy antics and a Q&A session with many interesting questions.
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So please join me again this Sunday at the following times
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| Location |
Local Time |
Time Zone |
UTC Offset |
| Melbourne (Australia – Victoria) |
Sunday, 20 April 2025 at 8:00:00 am |
AEST |
UTC+10 hours |
| London (United Kingdom – England) |
Saturday, 19 April 2025 at 11:00:00 pm |
BST |
UTC+1 hour |
| New York (USA – New York) |
Saturday, 19 April 2025 at 6:00:00 pm |
EDT |
UTC-4 hours |
| Los Angeles (USA – California) |
Saturday, 19 April 2025 at 3:00:00 pm |
PDT |
UTC-7 hours |
| Corresponding UTC (GMT) |
Saturday, 19 April 2025 at 22:00:00 |
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It starts 15 minutes early, so YouTube notifications can let the curd nerd community know it's live! Jump into the chat; it's lots of fun. Join the stream via the link below!
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Make St. Ivel Cheese
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I've compiled a collection of our products that are perfect to make this week's featured cheese, St. Ivel, as served on the Titanic! More below...
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$18.90
A manageable 100-litre packet of CHOOZIT MA 4001 LYO suitable for English and American style cheeses.
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Dosage; Use 1/32-1/16 tsp. per 3.7 litres (1 gallon). 1/8 tsp. per 7.5-18.9 litres (2-5 gallons)
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$5.50 inc GST
The Small Soft Cheese Basket is perfect for making Chaource, a classic white mould French lactic set cheese.
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Dimensions, Height 8 cm x Top 8 cm x Base 7 cm. Slightly tapered for easy stacking.
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$14.95 inc GST
The Stainless Steel Spoon is perforated and is ideal for stirring milk and curds once set. Can be boiled to sanitize prior to your cheese making session.
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$14.95 Original price was: $14.95.$9.95Current price is: $9.95. inc GST
These Mini Measuring Spoons are a great tool to help you get some consistency in your cheese making endeavours. Ideal for measuring your starter cultures and enzymes into your milk.
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Five spoons, made of high quality stainless steel.
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$19.50 inc GST
These Trivets are the same as Gavin uses in his cheese making videos to allow water to circulate under his Stainless Steel Pots when using a precision cooker or Sous vide machine.
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Perfect for using with hot pans and baking trays when hot to protect your kitchen benches.
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Measurements: 18cm x 18cm x 2cm.
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As we wrap up this week’s cheese history lesson and revive an extinct British cheese, St. Ivel, we celebrate not just the return of a forgotten flavour but the resilience of cheese-making tradition in the modern world.
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Cheese making is an ancient craft that connects us to history, culture, and craftsmanship, and every wheel, wedge, and curd we craft keeps these legacies alive. I had a blast making this cheese and history video and hope you enjoyed it as much as I did making it!
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Don’t forget to share your thoughts about this recipe with me, recreating it was a labour of love for the craft. I love hearing from fellow curd nerds about the cheeses you've created and potential video ideas! Thanks for reading, and I'll see you next time!
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