Rumour has it blue cheese was accidently created by a drunk cheese maker leaving a hunk of bread where he was maturing his cheese, and the mould changed the cheese into a blue cheese…
Nowadays, blue cheeses are spiked with stainless steel rods to allow oxygen into the cheese encouraging the mould to grow. The depth of the blue vein and the flavour will change hugely depending on how long the cheese is allowed to mature. A soft blue such as the Isle of Wight Blue Cheese is sold at 4-5 weeks whereas a the king of the traditional English blue cheeses, Stilton, is released at around 9 weeks but may be matured for considerably longer. We are proud to stock both Colston Bassett & Cropwell Bishop stilton.
Serve with pears, walnuts or a quince and damson fruit cheese.
Cooking: Perfect for grilling on mushrooms, stirred into pasta, or serving as a sauce with a rib-eye steak.
Wine match: A nice drop of red or a glass of port are the more conventional options for blue cheese but we’re also big fans of a dessert wine such as a Sauternes or a Montbazillac.