A creamy, cellar ripened cow’s milk cheese. Streaked with blue veins but not over-powering on the palate. The mould ripened finish gives this cheese a fantastic artisan appearance that will complement any cheese board. Each individual cheese is crafted using traditional handmade methods using the milk of the local Blagdon Estate Dairy herd
A New Waxed Wodge
We have been experimenting with packaging, and have created a new waxed Blagdon Blue wodge. This allows the moisture remain in the cheese, improving the texture, and it will last a bit longer too (but we are sure you'll eat it faster).
New product development is all about trial and error in the cheese industry. In 2010 we identified a gap in our range of farmhouse cheeses for a blue cheese, so off Martin (our head cheesemaker) went to a course at Reaseheath College. Here he learnt the basics of blue cheese making and came back to our Northumberland dairy for a little play. Blue cheese is a lot more 'attention seeking' than the rest of our cheese! We had to get a new fridge and a specially designed piercer for making the holes every 3 days. We are delighted to say that 2 years on we have a truly delicious vegetarian blue cheese which is now a multi-award winner.
2013 First prize at Bakewell Show
2012 Third place at the Great Yorkshire Show
2011 Silver at the Frome Cheese Show