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Independent Reviews

Blue Cheese

Europe boasts a broad range of blue cheeses. Roquefort is the "roi" of French cheese, and Roquefort Carles is the pinnacle of quality: spicy, rich and melt-in-the-mouth. Italy is well represented by soft and creamy Gorgonzola and Spain has the spicy cave-aged Picos de Europa, while the UK's Bath Blue was awarded 'Supreme Champion' at the 2014 World Cheese Awards.

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Showing 14 Products

  1. Colston Bassett Stilton
    Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.

    Colston Bassett Stilton

    £33.00
    P Pasteurised V Suitable for Vegetarians
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  2. Cropwell Bishop Stilton
    Best Seller
    A velvety-soft texture and a rich tangy flavour. Handcrafted the traditional way, using a recipe passed down through three generations of the Skailes family. Unlike the rest of their production, this traditional rennet Stilton is hand-ladled, producing a cheese that is richer and creamier, with a deep and complex flavour.

    Cropwell Bishop Stilton

    £33.00
    P Pasteurised
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  3. Sparkenhoe Shropshire Blue
    Back in January
    Dense but crumbly, and mellow but savoury. Britain’s only raw milk Shropshire Blue, inspired by Stilton but more akin to Cheshire in texture. Made by Will Clarke, son of David and Jo Clarke, celebrated makers of Sparkenhoe Red Leicester.

    Sparkenhoe Shropshire Blue

    Out of stock
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  4. Fourme D'Ambert Xavier Morin
    Rich, with mineral tones. The caves of the Massif Central are renowned for blue cheese maturation. Unlike its Southern cousins, this cheese is matured to form a thin natural rind, and is in this way closer to Stilton.

    Fourme D'Ambert Xavier Morin

    £34.55
    P Pasteurised
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  5. Gorgonzola Al Cucchiaio
    Rich, creamy and spoon-able. Translated literally, ‘Gorgonzola al Cucchiaio’ means ‘Gorgonzola with a Spoon’, which is how it is eaten in Lombardy. 

    Gorgonzola Al Cucchiaio

    £36.00
    P Pasteurised
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  6. Bath Blue
    Single cream and light vegetal notes. In 2014, Bath Blue was judged ‘Supreme Champion’ at the World Cheese Awards. The competition was fierce, with 2,600 cheeses from 33 countries vying for the top spot, but none could beat this brilliant blue.

    Bath Blue

    £42.70
    P Pasteurised
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  7. Colston Bassett Baby Stilton
    Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.

    Colston Bassett Baby Stilton

    £34.00
    P Pasteurised V Suitable for Vegetarians
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  8. Gorgonzola Piccante
    Dense, spicy and mouth-filling. First made in the caves of Valassina in Gorgonzola, by travelling cow herders in the 9th century. CasArrigoni select the cheeses that will have a sharper taste and denser consistency than their Dolces, and age them for longer too.

    Gorgonzola Piccante

    £30.00
    P Pasteurised
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  9. Stichelton
    Intensely rich and creamy, with a sweet caramel and deep umami flavour. An unabashed, unashamed and unadulterated attempt to recreate the British blues of yore, made to an historic recipe and with raw milk. Not a Stilton, but impressive nonetheless.

    Stichelton

    £45.00
    R Raw Milk
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  10. Nidelven Blå
    Back in January
    The World Cheese Awards Supreme Champion 2023. Buttery and rich. Gentle and plump when young; yielding, sweet, and spiced when mature. 

    Nidelven Blå

    Out of stock
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  11. Cashel Blue
    Crumbly when young. Matures to become richly creamy, ‘honeyed’ and piquant. Cashel Blue is named after the Rock of Cashel, which overlooks the Grubb family farm on the Tipperary plains. Made since 1984, this is Ireland’s most famous blue cheese.

    Cashel Blue

    £30.80
    P Pasteurised V Suitable for Vegetarians
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  12. Roquefort Carles
    Strong and sublime. A sweet, creamy paste with sharp, mineral pockets of blue. The most acclaimed producer of Roquefort, and the only one to make their own penicillium roqueforti, extracted from rye loaves baked in house. Respect for tradition and quality is at the heart of this cheesemaking family.

    Roquefort Carles

    £64.00
    R Raw Milk
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  13. The Fine Cheese Co. Ceramic Stilton Pot
    A traditional, hand-ladled Nottinghamshire Blue Stilton made with animal rennet. Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish.  

    The Fine Cheese Co. Ceramic Stilton Pot

    Now £13.20
    P Pasteurised
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  14. Baby Burt's Blue
    Smooth, cold-butter texture, and a flavour with earthy tones. Little blue cows' milk cheese from Cheshire.

    Baby Burt's Blue

    £10.10
    P Pasteurised V Suitable for Vegetarians
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Showing 14 Products

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