Sweet, mild and super soft or intense and powerful – there is a blue cheese for every palate. The younger blue cheeses, such as Gorgonzola Dolce, are sweet and creamy with low-key sharp and spicy flavours in their blue veins. Other mellow blue cheeses, such as Stilton, may be fruity and buttery with satisfying salty and earthy flavours. For our serious blue cheese fans, looking for pungent tastes, we offer full-flavoured blue cheeses. These provide piquant bites and tangy, long finishes.
Is there anything finer than blue cheese with port? This classic combination has been enjoyed since the 18th century but, for us, still can’t be beaten.
No need to feel blue with this selection! A trio of mouth-watering blue cheeses spanning a superb range of textures and strength. With scoopable Gorgonzola Dolce, creamy and indulgent from Lomabardia in northern Italy, and crumbly Stilton-style Sparkenhoe Blue made in Leicestershire, this selection culminates in a peppery punch with the iconic French sheep's milk cheese, Roquefort. This trio is a fantastic opportunity to indulge a love of blue cheese and explore the beauty of Penicillin mould with three incredible raw milk cheeses so different in appearance and taste. We've added a box of rustic oatcakes with a hint of sweetness to perfectly complement these savoury cheeses.
For a decadent after-dinner experience you can add a specially selected semi-sweet wine. Beacon Down Riesling is a unique English wine from East Sussex. Bright in the glass with flavours of peach, mango and honey we think it has just the right level of sweetness to pair with these beautiful blue cheeses. Read more
Mrs Temple’s handmade Binham Blue is the pride of Norfolk. Handmade at Copys Green Farm in Wighton, Catherine Temple uses milk from the farm’s own herd of Brown Swiss cows. We’ve had the privilege of watching Catherine at work in her dairy adding the spores of Penicillium Roqueforti that make it blue. The result is an award-winning full flavoured and creamy textured cheese with a wonderful bite and a sweet tang. Read more
Burt's Blue is described by maker Claire Burt as an 'approachable blue'. Deeply creamy, it's a luxurious semi-soft cheese with delicate blue veining giving subtle tangy notes and a slightly salty finish. It is encased in a beautiful bloomy rind of greenish, grey Penicillin Roqueforti mould. We love Burt's Blue on an oatcake with a slice of crisp apple or pear. It also bakes well in a juicy fig wrapped in Parma Ham and drizzled with honey. Read more
Colston Bassett Stilton is handmade in Nottinghamshire, the heart of Stilton country, and has PDO status. Colston Bassett Dairy was established in 1913 and today receives daily milk deliveries from five nearby farms. Fruity and mellow with buttery and earthy flavours, this Stilton has many fans. The paste is a rich cream colour with blue veining spread throughout and the texture is close and smooth. Read more
Dorset Blue Vinny is a multi-award winning English blue cheese, little known outside the West Country. It is made at Woodbridge Farm in north Dorset to 300-year-old recipe, using hand-skimmed milk from the farm's Holstein-Friesian cows. Exceptionally creamy with a mellow blue taste, Dorset Blue Vinny has a flavoursome, edible rind. It tastes delicious on an oatcake with a spoonful of dark and fruity chutney. Read more
Shropshire Blue is an eye-catching cheese with its distinctive orange colour, delicate veining and mellow blue taste. Ours is handmade by family-run Cropwell Bishop Creamery in Nottinghamshire. With a recipe similar to their classic Stilton, its deep orange colour comes from addition of the natural vegetable dye annatto. Aged for twelve weeks, Shropshire Blue has a buttery flavour with hints of burnt caramel, nuttiness and tangy blue. Read more
Suffolk Blue is a luxuriously creamy lightly blue-veined cheese. It is handmade at Whitegate Farm in Creeting St Mary, Suffolk, alongside East Anglian favourite Suffolk Gold. Here, husband and wife team Katharine and Jason Salisbury, the founders of Suffolk Farmhouse Cheeses, have installed a robotic milking system for their herd of Guernsey and Jersey cows. The rich pasteurised milk from these cows gives their cheeses a delightful buttery flavour. Katharine adds Penicillium Roqueforti spores to her Suffolk Blue curds then pierces the cheeses after a week to encourage veining. Summer-made cheeses are often naturally bluer than winter-made ones. Nonetheless, soft and sumptuous Suffolk Blue delivers subtle flavours throughout the year. Read more