A small selection of our current favourites:
Beenleigh Blue, from Cornwall, is one of the few blue ewe’s milk cheeses produced in the UK. Based on a Roquefort recipe it is sweet and fruity, moist and yet crumbly, with the burnt caramel sweetness characteristic of fine sheep's milk. It melts on the palate, and with its strong, spicy character it is a wonderful companion to Mead or Port.
This soft, blue-veined cheese is made from the milk of Swiss Brown cows which graze near Wells-Next-The-Sea, close to the North Norfolk coast. It has a pale yellow interior with grey-blue specks, and is more creamy and delicate than Stilton, full of character but not overwhelming. Those who say they don’t like blue cheese often have a change of heart after tasting this local beauty!
Fourme d'Ambert A.O.C.
Fourme d’Ambert, produced in the Auvergne, dates back to the Roman period, making it one of the oldest French cheeses. Its beautifully smooth, soft texture and complex but refined blue flavour leads to it often being described as the ‘Connoisseurs blue cheese’! This cheese pairs well with a sweet wine rather than a port – and in the unlikely event of having any leftover on a cheeseboard, it is perfect in a toastie with a muscat preserve!
Gorgonzola Piccante D.O.P.
A soft wedge of creamy Gorgonzola Piccante is the staple of an Italian cheeseboard! Made in the Lombardy region of Italy, it is creamy with a soft yellow, delicate paste, liberally veined with a sharp, tangy blue mould. This robust cheese is best enjoyed with a sweet white wine or mead.
Probably the world’s best known blue cheese, but did you know that all Roquefort is legally required to spend two weeks in the caves of Mont Combalou in Roquefort-sur-Soulzon? These caves are the natural dwelling place of Penicilium Roqueforti, the mould from which most strains of blue cheese moulds have been bred. This white ewe’s cheese with its dark blue flecking, fruity flavour and strong, tangy finish works well with all sweet liqueurs.