Brighton Blue

Brighton Blue is a type of blue cheese that is produced in the city of Brighton, England. It is a semi-soft cheese that is known for its creamy texture and mild, yet distinctive, blue flavour.

History

Brighton Blue was first produced in the early 20th century by local dairy farmers in Brighton. The cheese quickly gained popularity due to its unique flavour profile, which is a result of the specific strains of Penicillium roqueforti used in its production.

Production

The production of Brighton Blue involves several key steps. First, the milk is pasteurised to kill any harmful bacteria. Next, cultures and Penicillium roqueforti are added to the milk to start the fermentation process. The curd is then cut, drained, and moulded into wheels. The wheels are pierced with needles to allow air to enter and promote the growth of the blue mould. The cheese is then aged for a period of time to develop its flavour.

Characteristics

Brighton Blue is a semi-soft cheese with a creamy texture. It has a mild, yet distinctive, blue flavour that is not as strong as other blue cheeses such as Roquefort or Stilton. The cheese has a natural rind and is typically sold in wheels.

Culinary Uses

Brighton Blue is a versatile cheese that can be used in a variety of dishes. It is often used in salads, pasta dishes, and on cheese boards. It pairs well with fruits such as pears and apples, and with wines such as Port and Chardonnay.

See Also

• List of British cheeses
• Blue cheese

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