Oxford Blue (cheese)

Oxford Blue is a type of blue cheese that originated in the United Kingdom. It is named after the city of Oxford, where it was first produced.

History

Oxford Blue was first created in the 1990s by cheesemaker Robert Pouget, who was inspired by the traditional blue cheeses of France and Italy. He aimed to create a cheese that combined the creamy texture of French blue cheeses with the strong flavour of Italian ones.

Production

Oxford Blue is made from pasteurized cow's milk, which is inoculated with Penicillium roqueforti to give it its distinctive blue veins. The cheese is then aged for a minimum of eight weeks to develop its flavour.

Characteristics

Oxford Blue is known for its creamy texture and strong, tangy flavour. It has a moist, sticky rind and a soft, crumbly interior. The cheese is characterised by its blue veins, which are distributed evenly throughout the cheese.

Uses

Oxford Blue can be used in a variety of dishes, including salads, pasta, and desserts. It is also commonly served on cheese boards, often accompanied by fruits, nuts, and bread.

Awards

Oxford Blue has won several awards for its quality and flavour, including the British Cheese Awards and the World Cheese Awards.

See also

• List of British cheeses
• Blue cheese

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