English Blue Cheese

Try an English Blue Cheese

There are different varieties of Blue Cheese that are made around the world. There are several types of English Blue Cheese. They are Beenleigh Blue, Blue Vinny, Mrs. Bell’s Blue, Oxford Blue, Shropshire Blue, and Stilton. Of these, Stilton is probably the most well known.

Stilton (from Derbyshire, Leicestershire, and Nottinghamshire), was created through a gradual process of trial and error. Lady Beaumont of Quenby Hall in Leicester was responsible for recording the recipe for this cheese. This cheese can only be made in three counties in England and is only made by seven creameries. It is well noted for its unique taste. The rind should be dry and rough with visible pierced holes, but the cheese shouldn’t be cracked or split. The rind is edible, but not particularly tasty. The inside of the cheese should be creamy in texture and straw yellow in color. It is made from milk enriched with cream and combines the subtle flavor of Cheddar with the sharp taste of blue cheese. Stilton is at its peak August and December after spring flowers and end of the summer new cut sweet grass have been consumed by cows.

Beenleigh Blue comes from sheep in Devon and is a moist yet crumbly cheese. It has a white interior streaked with greenish blue. It has a burnt-caramel sweetness that is characteristic of the best ewe’s milk combined with a strong blue cheese taste.

Blue Vinny is from Dorset sheep. It is made with a mold that exists in many old caves, cellars and on old leather The blue gradually spreads out in young, moist curd and creates a mass of uneven, spidery blue-grey streaks. The cheese that results is hard, almost brittle in texture and has a herbaceous freshness like cut grass.

Mrs. Bell’s Blue begins with Yorkshire cows’ milk. Created by Judy Bell in the 1960s, it is nutty, with an underlying sweetness. But it has a distinct, gentle aromatic tang that gives it a complexity which appeals to many.

Oxford Blue begins with Oxford’s cows’ milk. This is a more French-style English blue. It is luscious, moist and creamy. It is aromatic and spicy with a hint of dark chocolate and white wine. It has a distinct, but not vicious blue tang. The rind is wet and sticky.

Shropshire Blue orginates from Derbyshire, Leicestershire, and Nottinghamshire cattle. It comes from the same clover and black-and-white cows that are responsible for Stilton Blue Cheese. The difference is the addition to the milk of annatto which creates a distinct orange color contrasting with the blue of the mold. The cheese has a wonderful blue cheese taste, but there is an underlying hint of rich, buttery, burnt caramel.