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.
Please note that this cheese is pasteurised but we wouldn't recommend it for pregnant women. It is vegetarian.
2013 First prize at Bakewell Show
2012 Third place at the Great Yorkshire Show
2011 Silver at the Frome Cheese Show