Aside from Stilton the UK can provide a wonderful range of blue cheese, each with its own individual character.
A full flavoured, un-pressed yellow cheese with distinctive blue veining. A full fat semi-hard cheese with a smooth texture. Each Blue Shropshire is made by hand and has an attractive golden russet coat.
Size: 1 x 8kg Cylinder, 1 x 4kg Halves.
Delicate yet full with a slightly honeyed aftertaste. With a golden rind and a texture that is intensely velvety and firm.
Produced by hand and matured for 12 weeks to develop their full flavour and blue veined charcter. It continues to mature and the taste and texture matures in different directions creating rich sweet blues.
A semi-soft blue cows’ milk cheese. Sold young, while it is firm and crumbly, but for a fuller flavour it is best eaten at about three months of age, when it has a softer texture and more mature flavour.
A truly different Blue Cheese – When young Perl Las has a light taste and a salty flavour. When mature it becomes golden in colour and stronger in taste yet still delicate. It fills the mouth with an array of exciting tastes. Described by the Organic Food awards judges as lovely and unique with a strong lingering flavour.
A locally produced medium fat hard cheese with a distinctive blue flavour made from unpasteurised skimmed milk. It has a crumbly texture and pale colour with fine blue veining. It is made at Woodbridge Farm near Sturminster Newton in Dorset.
Hand made from locally sourced Water Buffalo milk in Yorkshire. The cheese is soft and creamy in texture with a luxuriously smooth, tangy flavour that is surprisingly light on the palate.
Made from ewes milk, this cheese is considered by some to be a true contender to Roquefort. Not as salty as the French cheese, Mrs Bells Blue has a peppery taste and a smooth texture.