Buxton Blue

Buxton Blue is a type of blue cheese that originates from the town of Buxton, in Derbyshire, England. It is a full-fat semi-hard cheese that is made from cow's milk. The cheese is named after the town where it is produced and is one of the few blue cheeses made in the United Kingdom.

History

The production of Buxton Blue began in the late 20th century. It was created by a local dairy farmer who wanted to produce a unique cheese that would stand out in the market. The cheese quickly gained popularity and is now a well-known product in the British cheese industry.

Production

Buxton Blue is made from pasteurised cow's milk. The milk is first heated and then rennet is added to coagulate the milk. The curd is then cut into small pieces and stirred. After this, Penicillium roqueforti, a type of mould, is added to the curd to give the cheese its distinctive blue veins. The cheese is then aged for a minimum of eight weeks.

Characteristics

Buxton Blue has a creamy texture and a strong, tangy flavour. The cheese is characterised by its blue veins, which are created by the Penicillium roqueforti mould. The rind of the cheese is edible and has a slightly bitter taste.

Uses

Buxton Blue can be used in a variety of dishes. It is often used in salads, pasta dishes, and on cheese boards. It can also be used in baking and is particularly good in quiches and tarts.

See also

• Blue cheese
• Cheese
• Buxton
• Derbyshire

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