Blue Cheshire

Blue Cheshire is a type of cheese originating from the Cheshire county in England. It is a variant of the traditional Cheshire cheese, distinguished by the veins of blue mould running through its crumbly, dense texture.

History

Blue Cheshire, like its parent cheese, has a long history dating back to Roman Britain. The Romans are believed to have introduced cheese-making to the area, and Cheshire cheese is mentioned in the Domesday Book of 1086. The blue variant likely developed as a natural mutation, with the mould spores finding their way into the cheese during the maturation process.

Production

Blue Cheshire is made from cow's milk, typically from local herds in the Cheshire county. The cheese-making process involves the addition of rennet to the milk to form curds, which are then cut, drained, and pressed into moulds. The cheese is then aged for a minimum of two months, during which time the characteristic blue veins develop.

Characteristics

Blue Cheshire has a crumbly texture, similar to that of traditional Cheshire cheese, but with a more pronounced flavour due to the presence of the blue mould. The cheese has a rich, tangy taste with a slight hint of saltiness. The blue veins add a distinctive, sharp flavour that contrasts with the creamy, buttery base of the cheese.

Uses

Blue Cheshire is a versatile cheese that can be used in a variety of dishes. It is often crumbled over salads or melted into sauces. It also pairs well with a range of wines, particularly those with a robust, full-bodied flavour.

See Also

• Cheshire cheese
• Blue cheese
• Cheese-making
• English cheeses