Not everybody enjoys blue-veined cheese, likely because it has a strong flavour. Personally I love it, although my favorite is a creamy Dolcelatte made in Italy. I have noticed that the Italians maintain the best of the dairy produce for themselves. So you haven’t tasted the best Italian cheeses unless you’ve been to Italy.
Let us consider British blue cheeses, however, after all, they are what this article is about.
The most well-known blue cheese in Britain is stilton and of course, there is a white stilton cheese too. Stilton cheeses have a Certification Trade Mark and they could only be made in the English counties of Leicestershire, Derbyshire, and Nottinghamshire.
But, there are many more which are produced all over the UK. They can be made from cows milk, ewe’s milk or goats milk. Dovedale is made with cow’s milk, while Harbourne blue is made with goat’s milk. Among the cheeses made from ewe’s milk is the Scottish cheese, Lanark Blue.
This is a unique blue cheese which is handmade with sea salt rubbed into its rind, rather than it being put in brine like a lot of other cheeses. It has a mild taste, so maybe even those who profess to not like blue cheese would like it. It’s made with cow’s milk.
Dovedale blue is generated only using cow’s milk in the counties of Staffordshire, Nottinghamshire, and Derbyshire. There is also Dovedale Blue and Black cheese, with all the black coming out of the addition of cracked black peppercorns.
Dorset Blue Vinney used to be made in all Dorset farmhouses before the Second World War. Production started again on Woodbridge Farm, Dorset, in 1980. It is made to a recipe that is over 300 years old. The family that owns the farm have been producing Blue Vinney for more than 40 years.
Some animal trappers near me have imaginative names, such as Blissful Buffalo, made from ewe and buffalo milk. That is made by Alex James a former member of the UK band Blur.
There are quite a few other British blue cheeses to sample, though you might have to purchase them online.