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  • Blue Cheese Selection
  • Blue Cheese Selection
  • Blue Cheese Selection

Blue Cheese Selection

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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 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

This selection includes:

  • 3 cheeses (weighing approximately 600g in total)
  • Your Piece Baking Company Oatmeal Oatcakes (150g)

£29.00

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Tasting notes

Gorgonzola Dolce - Soft and silky, we simply scoop our Gorgonzola Dolce from its rind shell and serve it in a tub. Its pale ivory paste is sublimely sweet and creamy while blue veins deliver rich, salty flavours with mushroom notes. One of our mildest blue cheeses, it is aged for between two and three months. Unpasteurised cow's milk / Traditional rennet.


Sparkenhoe Blue - Made by the Clarke family in Leicestershire, best known for their Sparkenhoe Red Leicester, this Stilton-inspired cheese exhibits a dense texture and delicate blue veining. Deeply savoury, it is creamy with mellow blueing and has a flavoursome natural rind. Matured for 14 weeks, this cheese is pierced with rods at around six weeks to trigger blue mould development. Unpasteurised cow's milk / Traditional rennet.


Roquefort - A semi-hard French cheese made from the raw milk of Lacaune sheep and Penicillium Roqueforti mould from the natural caves of Roquefort-sure-Soulzon. With no rind and an open texture, it is moist and crumbly with mould that is greener than other blue cheeses. Made to strict PDO guidelines this distinctive cheese has a piquant salty profile that matches well with honey or a glass of Sauternes. Unpasteurised sheep's milk / Traditional rennet.

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