Rowcliffe’s pick of the best blue cheeses

BRITISH
Cote Hill Blue: Lincolnshire’s finest award-winning hand-made soft blue cheese, produced by Michael and Mary Davenport. The cheese is hand-crafted with milk from their herd of 70 Friesian Holstein and Red Poll cows (cow, unpasteurised)

Perl Las: A blue cheese from a family of cheesemakers in West Wales. Creamy with slight saltiness, followed by the delicate lingering blue flavours. (cow, pasteurised, organic)

Stilton Colston Bassett: An iconic Stilton from one of the traditional makers. Rich cream colour with blue veining throughout. The texture is smooth, creamy and melts in the mouth (cow, pasteurised)

Shropshire Blue: A superb blue cheese alternative to the Stilton, with a rich orange curd, blue veining and a golden crust. Good with a rich fortified wine (cow, pasteurised)

Beauvale: An outstanding award-winning soft, mild blue English cheese – subtle, creamy and delicious. (cow, pasteurised)

CONTINENTAL
Roquefort: A French cheese made with unpasteurised milk from sheep grazing in Les Causses mountains. It’s matured in the caves of Cambalou, in a village called Roquefort-sur-Soulzon. The result is a semi-soft, crumbly, white cheese with blue-green veins (ewes, unpasteurised)

Gorgonzola Piccante: Gorgonzola ‘Piccante’ DOP is a soft, sharp, aged blue cheese. Flavours are intense, pungent and spicy. It has a pale yellow compact, speckled with bluish-green marbling (cow, pasteurised)

Montagnolo: A rich, ‘triple cream’ soft cheese, surface-ripened from Germany. Aged at low temperature and cold maturation, it has a sweet aroma and a spicy rich flavour. Winner of World Cheese awards (cow, pasteurised, vegan)