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Cow's Milk - Blue Cheese

Blue cheeses are usually unpressed and are given their characteristic blue veining by adding a harmless penicillen to the curds. Once the cheese has been formed steel needles are inserted to expose the centre to oxygen which allows the mould to spread throughout the cheese. 

Many people find blue cheese too strong and think of them as tangy sharp cheeses with a very salty after taste but, like other cheeses there is a wide range of styles. Fourme is deliciously creamy and mild in flavour whilst Bleu de Causses has that richer tangier style.

Select from the choice of cheeses below ¬

Image	Name	Price
	Fourme d’Ambert Legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls. It is certainly one of the oldest cheeses in France alo…	£3.75	Buy More
	Bleu des Causses Bleu des Causses is made in the heart of the stark limestone country known as Les Causses in the Rouergue. Similar, but less strong than, Roquefort, i…	£4.50	Buy More
	Bleu d’Auvergne Moist, creamy cheese with an even spread of veins. A medium strength blue, the taste has a hint of herbs and melted butter. £1.60 / 100g Minim…	£4.00	Buy More