Pevensey Blue
Soft, syrupy rich blue with sharp bite.
Taking inspiration from Gorgonzola, Pevensey Blue is one of Britain’s newest blue cheeses. It has that smooth, rich, syrupy creaminess, along with a sharp blue bite, that only the best Gorgonzola’s exhibit.
Made with organic milk from Court Lodge Farm cows that graze outside on the Pevensey Levels; Martin and Hazel use the milk fresh and warm from the cows in the morning, before hand-making the cheese in their tiny micro-dairy.
Already achieving renown, it was awarded Supreme Champion at the 2022 Artisan Cheese Awards, barely a year after it was invented!
Awarded:
Martin and Hazel have a long love for cheese. Martin worked his way up at Neals Yard Dairy for 15 years, eventually running their Borough Market Shop. But he always wanted to make cheese, and with his wife’s farm on the Pevensey levels in East Sussex it seemed too good an opportunity to miss. So he left Neal’s Yard Dairy to learn cheese-making at the Trethowan Brother’s in Somerset (makers of Gorwydd Caerphilly and Pitchfork Cheddar) before branching out on their own in 2020.
After much discussion on what to make, they decided there was a real gap for a Gorgonzola-style blue cheese in the UK. So they undertook a research trip to Italy and gained enormous help, information and reading from cheese expert Bronwen Percieval.
In 2020 they started using organic milk from Court Lodge Farm which graze the Pevensey Levels (a Site of Special Scientific Interest for it’s wetland habitats) for over 200 days a year. The milk comes fresh into the micro-dairy where Hazel and Martin cut the curds, ladle and then pierce the cheeses by hand. Aged for 12 weeks it then breaks down around the blue piercings to give it a smooth creaminess and syrupy richness alongside the sharp blue-tang.
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I first tasted as it was supplied as part of my bi-monthly subscription, and really loved it then; so much so that I requested it as part of a tiered cheesecake for a special occasion. It was loved by those who appreciated blue cheese and many enquired about its source. In flavour it has a moreish quality balanced by some sweetness and there is a real depth of flavour here to enjoy. Furthermore, the full flavour develops if left to come to room temperature for at least a couple of hours before consumption. In conclusion simply outstanding.
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I found this in my butchers In Partridge Green , blue cheese being a favourite of mine and it being local I had to purchase some ! I would say its as good as Roquefort ; looks like a washed rind ?
Did you know?
Key Facts
| Attributes |
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| Pasteurised |
| Cows' Milk |
