In The Cheese Wheel, you’ll find me mentioning the yeasty, savoury, and fruity goodness of Stichelton working well with strong alcohol like Islay whisky, and part of the reason this works so well is the spicy nature of the alcohol cutting through the cheese.
The creamy, fudgy paste of Stichelton is also cut extremely well by hot sauces. I purposefully haven’t specified which, as there are so many out there. I am partial to a buffalo sauce or fermented hot sauce for a fruity, umami, and fermented explosion to coat your chicken wings, enhanced by the salty, savoury Stichelton.