Key
Un-PasteurisedPasteurised OrganicSuitable for Vegetarians
UPPOV




 

BARKHAM BLUE
The rich blue taste and buttery texture of this cheese have made it a winner of 'Best Blue' at the British Cheese Awards. This blue is hand made with a natural rind and melt in the mouth creaminess.

UP V

 

BEENLEIGH BLUE
A blue-veined ewes-milk cheese made by Robin Congdon in Devon. Crumbly with a strong spicy finish. (Seasonal)
UP V

 


 

BOURNES BLUE CHESHIRE

A traditionally made blue Cheshire, made on the farm in Malpas with pasteurised cows milk. Firm textured, well balanced and creamy with a slight salt tang.

P V

 

 

BURTíS BLUE

A new blue made in Altrincham by Claire Burt. This cheese is a gentle, light yet creamy blue with a slightly salty, clean tasting kick.

P V

 

COLSTON BASSETT BLUE STILTON
A delicious, creamy tasting and textured, hand-made mature Stilton.
P V

DEVON BLUE
Made in 'heaven' from Aryshire Cows milk. Has a slightly sweet blue tang, creamy taste and crumbly texture. Aged for 9 months wrapped in foil to prevent it drying out.

UP V

GARSTANG BLUE

A creamy, strong blue made by Dewlay. Excellent for eating with a cracker or using to cook with.

P V

HARBOURNE BLUE GOAT
Made by Robin Congdon at Ticklemore Dairy, Totnes. A crumbly, full-fat, unpasteurised goats cheese.
UP V

SHROPSHIRE BLUE

It is similar in style to Stilton but has a distinguishable orange colour created by adding annatto natural dye. Rich, creamy and buttery as it matures.

P V