BLUE
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BLUE CHEESE ''blue' cheeses, for example Colston Bassett Stilton, Oxford Blue.

The curd is loosely packed with holes for the whey to escape. Mould is then injected into the curd and allowed to grow in the loosely packed curds.

Please note that all prices are for 200g unless otherwise stated

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 Barkham Blue
Wokingham, Berkshire. Channel Island cows' milk is used to make this fine cheese. Gold award winning blue cheese at 2008 British Cheese Awards. Awarded highest accolade of 'Supreme Champion' this year. Well deserved - it's a fantastic cheese. Big flavour cheese with great depth. Lovely texture, colour and great taste.Consistently in our top selling 10 cheeses. 		£5.38
each


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 Bleu d'Auvergne AOC
Auvergne, France. Red-orange crusty rind. Creamy, moist interior. Evenly veined blue cheese. 		£2.78
each


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 Cambozola
Germany Brie style gorgonzola layered cheese. Smooth and creamy and mild blue cheese. For some customers there is no alternative. 		£4.18
each


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 Cashel Blue
Co.Tipperary,Republic of Ireland Made by family Grubb. Creamy and almost runny when ripe. Firm and crumbly when immature. A luxurious eating experience.		 £4.78
each


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 Colston Bassett Stilton
Creamy, distinctive texture, not dry. Dry crust. Particularly good to eat in May and December. Our favourite stilton and always in our top 10 best sellers.		 £3.18
each


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 Dolcelatte
Lombardy, Italy Dolce latte means sweet milk. Mild and creamy blue cheese. 		£3.78
each

More!

 Gorgonzola Dolce
Lombardy, Italy. A young soft and dreamily creamy, slightly blue cheese, cured in cold and damp cellars where a natural rind develops. Dolce means sweet, so not at all like an imagined gorgonzola. A favourite even with customers who are not keen on blue cheeses. A magnificent cheese served just with a crusty loaf of bread. A must try cheese! No other cheeses required on a cheeseboard with this as the main attraction.		 £4.78
each


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 Organic Roquefort (Papillon)AOC (blue)
Rouergue, France. Mould of cheese is sprinkled into milk. Mould is from rye bread baked annually for cheese production. Unusually it is a blue cheese not injected with the mould. Strong flavour. Arguably the finest blue cheese that we sell at the Granary. 		£7.78
each


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 Oxford Blue
Pasteurised cows’ milk, vegetarian rennet. It was made in 1993 to compete with Stilton. It is a mild cheese and creamy blue cheese wrapped in silver foil. Awarded silver at 2008 British Cheese Awards.		 £6.99
each


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 Oxford Blue
Oxfordshire A very good moist, creamy blue. More French than English in style. Similar strength to Stilton. Always in our top 10 best selling cheeses.		 £3.78
each


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 Shropshire Blue
Made by producers of Stilton. It is made with pasteurised cows’ milk. The distinctive orange colour comes from the addition of annatto. The contrast of the blue mould is characteristic of this cheese. It is a mild buttery blue cheese. 		200g £3.38
each


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 St.Agur
Auvergne, France Heaxgonal shape distinguishes this fine blue French cheese. Creamy, moist and a tad spicy. 		£5.18
each


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 Stichelton
A new organic uniquely unpasteurised "Stilton' styled blue cheese made in Mansfield, Nottinghamshire, the area where other ‘Stiltons’ originate. 		200g £4.98
each


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