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.
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
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
Visitors to our shops love the magnificent Gorgonzola Dolce wheels, made by Carozzi in Valassina, Lombardy in Italy. Weighing around 10 kg each, our Gorgonzola Dolce is so soft and silky that we simply scoop it out of its rind shell. Its pale ivory paste is sublimely sweet and creamy while its blue veins deliver rich, salty flavours with mushroom notes. One of our mildest blue cheeses, it is aged for between two and three months. Read more
Picos de Europa, also known as Queso de Valdeon, is a semi-soft blue-veined cheese with PGI (Protected Geographical Indication) status from the province of Leon in northern Spain. This unique cheese, made from a blend of pasteurised cow’s and goat’s milk, is wrapped in maple and chestnut leaves after being matured for around six weeks. Similar in strength and saltiness to French Roquefort, we love its caramelised aroma and intense piquant flavour. Read more