Dorset Blue Vinney
An old Dorset recipe which had almost died out until Michael Davies revived it. This delightful, slightly crumbly blue cheese has a pleasantly soft taste. Made from semi-skimmed milk, it's also low in fat. Dorset Blue Vinney is a genuine regional cheese made in the Sherbourne Valley.
Colston Bassett Stilton
Colston
Bassett Stilton is particularly creamy in texture and is widely agreed to be the finest stilton available. Colston Bassett Stilton of the smallest stilton dairies and the last one to hand ladle the curds. This very gentle handling of the curds results in Colston Bassett’s distinctive creamy texture. The cheeses are pierced at six weeks and again one week later. This is later than most other Stilton makers and this is what gives the cheese its more well rounded flavour as the cheese itself is allowed to develop before the blueing is encouraged by the introduction of air produced by piercing.
Cropwell Bishop Stilton
Cropwell Bishop Creamery makes one of the most consistent award-winning Blue Stilton cheeses available. Each cheese is hand made by methods that have changed little since the 17th century. Here, traditional cheesecraft is combined with modern facilities to make consistently delicious, premium quality Stilton cheeses - each made from around 78 litres of fresh, local cows' milk.
Cashel Blue
Made by the Grubb family in Co. Tipperary, Ireland, this semi-soft pasteurised cow's milk cheese is gentle and crumbly when young, maturing to a smooth, creamy-textured cheese with a full flavour. The majority of the milk used for Cashel Blue comes from the pedigree Friesian dairy herd on the farm.
Montbriac
This is a mild, soft blue cheese that is cave ripened and described by some as a blue version of a double cream Brie-like cheese or a blue Camembert. Montbriac is a modern, tangy, soft, ripened blue made from cow’s milk with a very creamy texture and a hint of blue injected into its ashed rind, which tends to become splotched with powdery white mould.
Montbriac is matured for two to four weeks, becoming runny when ripe. The aroma suggests mushrooms, celery and garlic.
Perl Las
A Welsh organic blue, made from pasteurized cow's milk. 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. Described by the Organic Food awards judges as ' lovely and unique with a strong lingering flavour'. Perl Las has won gold in the British Cheese Awards.
Roquefort Vieux Berger AOC
From the caves of Combalou in southern France, Roquefort, arguably the
world’s greatest blue, has had its name and methods protected since
1411. Heavenly flavour reminiscent of the cavern air where the cheese
ripens and the mould grows naturally. This artisan variety, made in
smaller batches with local milk is round, deep and perfectly balanced.
Wensleydale Blue
Blue Veined Wensleydale requires six months to mature. It has a smooth creamy texture similar to Stilton but with a mellower flavour.