Blue Cheshire

This blue variety of Cheshire is matured longer than ordinary white Cheshire and although softer and less crumbly, has the same characteristic saltiness.

Blue Wensleydale

A white close textured cheese with blue veining and a delicate creamy flavour which develops on maturing. Relatively mild, this is probably the best one for new 'Blue cheese eaters' to try!

Buxton Blue

A russet coloured blue veined cheese with a mild creamy and mellow flavour.

Devon Blue Milder than other blue cheeses, Devon Blue is made by Ticklemore Cheese in Devon using their own recipe. Local milk is partially heated giving it an almost continental flavour. The cheese is matured for about 4 months to produce a cheese with a subtle, succulent flavour, especially favoured by those who find traditional blue cheeses too strong.

Dorset Blue Vinney

Originally a cheese made in Dorset, the word 'Vinney' comes from the old English word for mould, vinew. The cheese was well known in the 18th and 19th centuries but began declining when factory cheesemaking increased in the 1900's. Traditionally it was made from the milk remaining after the cream had been skimmed off by hand. Today, semi-skimmed milk is used to make Blue Vinney, which gives it a lower fat percentage than other blue cheeses with a light texture and fairly mild flavour.

Dovedale

A rindless, white soft cheese with blue veining and a distinctive flavour.

Hinton Blue

A relatively new English blue veined cheese. It is a two curd cheeses which gives it an attractive golden white marbled effect. It has a smooth, nutty flavour and is made on a Shropshire farm.

Oxford Blue

A relative newcomer to the ranks of British blues, Oxford Blue was developed in 1994 and is made exclusively for the Oxford Cheese Company. Based in Oxford's indoor market, the company supplies unusual cheeses to high tables in the colleges. Oxford Blue is a soft blue cheese with a creamy, mild flavour.

Shropshire Blue

A thick crusted, orange coloured cheese with blue veining and a firm, creamy texture. It has a strong rich flavour. It is made by a process similar to Stilton and by the makers of Stilton cheese. Shropshire Blue was developed in the early 1980'.