A rich blue tasting; smooth, buttery textured cheese with a natural mould ripened rind. This Blue had no hardness associated with other blues, partially due to the Jersey milk used to create it.
a unique soft blue veined cheese with a rich and butter taste and distinctive amber hue.
a strong blue cheese, made in France, similar to Roquefort with a creamer taste due to being made with cow’s milk instead of the traditional ewe’s milk of the Roquefort.
a famous Irish cheese similar to Roquefort with a softer, moister texture and less salty taste.
a distinctively flavoured blue cheese made from ewe’s milk, it has a sweet taste with a long lasting after notes.
a slightly open semi-soft texture cheese with a mellow blue flavour. As it ages it will gain a stronger blue colour and taste.
a German cheese that is a cross between a Camembert and Gorgonzola, it has a rich and creamy texture with a sharp blue taste from the gorgonzola.
a soft Italian blue cheese that is sweeter and milder than Gorgonzola. Its name means Sweet milk.
a sweeter style blue cheese. It is matured for 3 months from pasteurised cow’s milk and has a very creamy, almost spreadable texture.
a full fat semi-soft blue cheese with a creamy consistency and sharp flavour.