Blue Cheese

So-called blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mould is prevalent. The mould grows within the cheese as it ages. These cheeses have distinct blue veins, which gives them their name and, often, assertive flavors. The molds range from pale green to dark blue, and may be accompanied by white and crusty brown moulds. Their texture can be soft or firm. Some of the most renowned cheeses are of this type, each with its own distinctive colour, flavour, texture and aroma. 


Deopham Blewe

About Deopham Blewe is made by Jane Murray at Willow Farm in Deopham near Wymondham. Hand made o
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Binham Blue

About Mrs Temples is the trading name for Catherine Temple of Copy's Green Farm at Wighton,
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Colston Basset

About Regarded as one of the best traditionally made naturally crusted Stiltons in the country.
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Fourme D'Ambert

About Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France&#
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Roquefort

About Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In
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Gorgonzola

About Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly prod
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Montagnolo

About Montagnolo Affine is a surface-ripened, triple cream cheese made by Käserei Champigno
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Cashel Blue

About Jane and Louis Grubb have been making the Cashel Blue cheese on their farms since 1984. It
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Blacksticks Blue

About Blacksticks Blue is a farmhouse soft blue-veined cheese made from pasteurised milk of the
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Skegness Blue

About Lymn Bank Farm is a family run business they pridethemselves in making handcrafting qualit
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Dolcelatte

About Dolcelatte literally translated name means "sweet milk" The Cheese This chee
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