A firm pale gold cheese with blue veins. Salty and sharp, but milder than Stilton.
There are three types of Cheshire cheese; white, red and blue. While all are very good, the blue variety is the richest with biggest depth of flavour. Like many great blue cheeses, it was first made by accident centuries ago as pencillium roqueforti mould spores got into the cheese as it matured.
The sharp tang of the blue is wonderfully offset by the distinctive Cheshire saltiness that comes from the salt deposits under the Cheshire pastures. Rich yet firm, it has a lovely piquancy of flavour that’s milder than stilton, but strong enough to set your tastebuds tingling. It’s probably the real reason why the Cheshire cat was grinning; a slice would put a smile on anyone’s face.
What with? Blue Cheshire is absolute perfection with a slice of apple pie. But it’s also pretty good melted on a steak or burger, or stirred into spinach soup. Like most blues it really needs a good red wine; try it with our Rinascita Chianti Classico or even a glass of Port if you want to push the boat out a little.