| Cheese make | Semi-Soft |
|---|---|
| Cheese post make | Blue |
| Milk type | Cow |
| Strength | 3 |
| County | Yorkshire |
| Pasteurisation | Pasteurised |
| Vegetarian | Yes |
Yorkshire Blue 180g
£5.75
Yorkshire Blue – Made by Shepherds Purse in Yorkshire
An ideal blue cheese for those who don’t usually go for a blue cheese. Creamy, sweet and mild, the flavour will develop the older the cheese gets. Made in Yorkshire at Shepherd’s Purse led by the infamous Mrs Bell, Judy, is now joined by her two daughters making this an all-female cheesemaker. Yorkshire Blue is made from pasteurised cows’ milk Yorkshire Blue was the first blue cheese to be made in Yorkshire for 30 years in 1995. Since then its won a cluster of awards and it’s easy to see why. This handmade cheese is turned every week during its 8-week maturation which makes for a smooth texture and even blueing. As Yorkshire Blue is made with vegetarian rennet it is suitable for vegetarians.
6 in stock
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Isle of Wight Blue
Isle of Wight Blue – Made by Richard Hodgson, on the Isle of Wight
First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. It is blue veined and is sold at 3-5 weeks of age. It has a 8 week shelf life. Being hand-made, the sizes have a minimum weight of 180g but are approximately 210g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Best Before date, the flavour will be a lot more spikier than when it was young.
Being naturally rinded, it is covered in green, blue, grey and white moulds. These give the cheese bags of character and the variety of surface moulds that grow on the rind will make it stand out on any cheeseboard.
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