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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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Contributors: Prab R. Tumpati, MD