Leeds Blue
Rich, creamy and piquant.
Mario Olianas moved to Yorkshire from Italy in 2001. Hailing from an Italian family of budding gourmets and cheese-makers, Mario uses sheep’s milk from Harrogate to create this smooth, rich and creamy Leeds Blue.
Awarded:
Brought up in Sardinia, Mario Olianas comes from a strong family of Italian gastronomes.
Moving to Leeds in 2001, he quickly set about realising his passion for food – by setting up Italian supper clubs and baking fine foods. Upon hearing about his family’s diversification into cheese-making, however, Mario decided he wanted to create a better Italian cheese than his brothers’, who make pecorino-style cheeses in their homes in Sardinia in the classical Italian way.
Getting hold of a small vat, he started making cheese in a specially converted room within his house, following an adapted Gorgonzola recipe. He uses fresh sheep’s milk which he collects daily from just outside Harrogate, and cultures imported from Italy.
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Bought in Borough Market. Delicious, beautifully balanced, smooth but with some punch.
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Creamy, luxurious, I loved it. I put mine on a salt base for a bit and the flavour was more intense. On order again. My favourite blue cheese to date.
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Smooth but not too smooth. Cuts almost like a crumbly cheese and has a subtle taste. Not one to blow your socks off by any means, more a luxerious comforting taste.
I really like this one. -
A lovely smooth texture, really quite mild for a blue, with the soft taste of a sheep’s milk cheese. worth having again.
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Key Facts
| Attributes |
|---|
| Pasteurised |
| Sheep's Milk |
| Vegetarian |
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