Blue cheese is not just mouldy! In traditional method, the blue penicillin mould is added to the milk early on in the cheesemaking process. It is activated later on when the cheeses are more mature and pierced with fine rods. 

The air gets in and the blue mould grows in the nooks and crannies in the curds. Every blue cheese we sell is different in flavour! Milk has a large part to play in this as much as the 

indevidual recipe. A Jersey blue will taste very different to a Ewe's blue...read on..

 

 

CROPWELL BISHOP STILTON
This is the king of british blue cheeses! Creamy and full of spicy blue veins - its strong and distinctive exuding
an aroma of damp stone and cellars. 

Cow • Nottm • P,V

BLUE VINNEY
The only Farmhouse Dorset Blue Vinney made from unpasteurised skimmed milk using a traditional 18thC recipe. A sharp but deep blue, lower in fat and unique. Awarded a PGI (protected geographical indication)
Cow • Dorset • U,V

CORNISH BLUE
Super creamy - made with jersey milk its lovely and rich with a saltyness of the sea. The blueing is light and sweetish giving a great contrast to the creamy cheese.

Cow • Cornwall • P,V

 

CASHEL BLUE
Irelands first Farmhouse Blue made in the shadow of Cashel Rock, in Tipperary pastures. Light and creamy with hints of tarragon it can be spicy when older.
Cow • Ireland • P,V

 

CROZIER BLUE
Another cheese from the Grubbs in Tipperary. A wonderfull softish Ewe's milk cheese where the balance between the sweet sheep milk with the spicy blue is just perfect.
Sheep • Ireland • P,V

 

OXFORD BLUE
Very creamy and can get very gooey due to it being based on a brie recipe. The Larger cheeses we mature on and develope a coco after flavour when soft. The small ones get runny quickly and have a delicate salty blue flavouring.
Cow • Oxford • P,V

BARKHAM BLUE
This little cheese is sublime! Made with guernsey cream it literally melts in your mouth. The blue/green veins are spicy and the full flavour can be strong and peppery when matured.

Cow • Berkshire • U,V