Blue Cheese Selection
Four brilliant blues
For the blue-cheese lover, these four are all outstanding but distinctly different, including sweet, mineral and flinty Devon Blue, the soft blue Brie, Cote Hill, powerful Lanark Blue and Young Buck, perfect alternative to Stilton.
Full details below.
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This blue cheese selection box includes:
Devon Blue. Pasteurised cows’ milk, vegetarian. 210g.
Devon Blue was one of the first modern British blue cheeses, created by Robin Congdon in the 1970s. Unpressed, French-style, it is sold by The Courtyard Dairy at four months old, when it is flinty, minerally and light with a subtle blue taste.
Cote Hill Blue. Unpasteurised cows’ milk, vegetarian. 290g.
With the price of wholesale milk falling, the Davenports took a short course in cheese making and invented Britain’s first unpasteurised soft blue: Cote Hill Blue.
Lanark Blue. Unpasteurised sheep’s milk, vegetarian. 250g.
An iconic British farmhouse cheese, this is Scotland’s answer to Roquefort; the rich sheep’s milk complemented by strong, powerful blue veining. Lanark Blue was created in the 1980s and has become a modern classic.
Young Buck. Unpasteurised cows’ milk. 250g.
Based on an old text on Stilton that Mike found. Different from modern-day Stilton, it is made outside the region with unpasteurised milk, a slow-gentle acidification of the curd and hand-ladling, but it retains some similarities – rubbing up, hastening (to encourage a ruby-red yeast rind) and piercing late to encourage blueing. It is then aged for 12-15 weeks before being split and sold by The Courtyard Dairy only at its peak.
This product will have two weeks’ shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.
Ingredients in cheeses: Milk, salt, cheese cultures and rennet.