Crozier Blue
Cashel Cheesemakers specialize in blue cheeses and have been crafting cheese at Beechmont Farm in county Tipperary since 1984. Crozier Blue is a farmhouse cheese made with sheep’s milk from one single herd. The slightly chalky texture has a good balance of spice and nutty flavour.
Region: Tipperary, Ireland
Milk Type: Pasteurised Sheep’s milk
Size: Approx 250g wedge cut to order
Herve Mons Bleu d’Auvergne
Taking its name from the region that it comes from , Bleu d ‘Auvergne is made in the same way as Roquefort. It has a gentle, buttery and grassy flavour from the cow grazing the lush pastures of the Auvergne plateau. Bleu d’Auvergne is always a crowd pleaser. Matured to its peak by affineur H.Mons
Region: Auvergne, France
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Alta Langa Blu di Capra
This Blu Di Capra is made by Alta Langa – in Bosia on a site classed world heritage territory by UNESCO. The paste is white with strong blue vein. The texture is light and can be crumbed easily for cooking. Served on a cheese platter, it pairs well with honey and rosemary flat crisp bread. It has a smooth and light texture on the palate with a tanguy and lactic finish.
Region: Piedmont, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Il Blu – Latte di Bufala
A unique cheese – Made from Buffalo Milk, this blue is rich and creamy with a nutty and herbaceous flavour distinctive of Buffalo Milk. The green veins are presents throughout the cheese and give a beautiful salty and earthy flavour. Matured in caves, from artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Buffalo
Size: Approx 250g wedge, cut to order
Milawa Mt Buffalo Blue
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Made in small batches, Mt Buffalo Blue is aged for 3-6 months and is only available seasonally. It has a gentle goaty flavour with distinctive blue and green veins and white paste. This cheese takes its name from the Mt Buffalo National Park surrounding the factory.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Milawa Blue 150g portion
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Inspired by the famous “Dolce Latte”, Milawa Blue has a mild creamy blue flavour, well balance by a buttery finish. “This cheese has been converting non-blue eaters since 1988.” Packed in a convenient 150g sealed pack
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: Approx 150g portion
Milawa Blue
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Inspired by the famous “Dolce Latte”, Milawa Blue has a mild creamy blue flavour, well balance by a buttery finish. “This cheese has been converting non-blue eaters since 1988.”
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Swissmathier Simme Bleu
Crafted in Lenk in the Valley of Simmental with mountain milk from the Simmemtal cow breed. Simme Bleu take his name from the Simme river that run from Lenk to Zweisimmen. The ivory paste is buttery, rich and creamy with small bleu vein running thought. The blue vein are not overpowering with a pleasant sweetness to them. Awarded silver at the Swiss Cheese Award 2016.
Region: Canton if Bern, Switzerland
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Ernesto
This small of cheese may look pretty mild as the blue vein are not overly present like usual blue, but don’t be fooled. Washed in both barley malt and in a double malt beer from Italy’s Dolomite region and matured for 50 days, Ernesto has a dark brown rind and a dense, crumbly paste with blue veins. Scent is malty and flavour is intense and persistent with toasty notes.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Bath Blue Organic
Get your slice of “The world tastiest Cheese” by the BBC Good Food Show. Just outside Bath, Park Farm has been home to the Padfield cheese-makers family for over 3 generations. Originally makers of Cheddar, they first rediscovered the recipe of Bath soft and now increased their range with Bath Blue. Using the milk from the family's organic Friesian herd, Bath Blue is made on a Stilton recipes. The paste in crumbly with a creamy finish with an earthy flavour from the blue veins.
Region: Bath, UK
Milk: Organic Pasteurised Cow's Milk
Size: Approx 250g wedge cut to order
Hervé Mons Bleu des Causses
Often referred to as “poor man’s Roquefort”, this cheese shares a very similar history to that famous Blue. Only made from cow’s milk and matured in the caves conditions as roquefort, Bleu des Causses has a sweet and spicy flavour, with a creamy and light texture.
Region: Auvergne, France
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Hervé Mons 1924 Blue
Selected by affineur Herve Mons, 1924 Blue is a full flavoured blue cheese from the Roquefort region. The paste is dense and buttery with a more mellow flavour than roquefort. The blue veins are well present and give the cheese pleasant spicy notes.
Region: Auvergne, France
Milk Type: Pasteurised Cow/Sheep Blend
Size: Approx 250g wedge cut to order
Perl Las Organic
Perl Las, which translates as ‘blue pearl’ in English and is made by Carwyn Adams, cheesemaker of Caws Cenarth Cheese. Based on the Caerphilly recipe Perl Las is the new adding to their range following few experiments. When young the flavour is tangy and salty, but as the cheese matures the paste gets creamier with a rich blue flavour. Made with non-animal rennet.
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit.
Devon Blue
Made by Ben Harris at Ticklemore Cheese, Devon Blue is totally unlike traditional British blue cheeses such as Stilton. Like the famous Roquefort, Devon blue doesn’t have a rind. After initial maturing, the cheese is wrapped in foil and oer the next three months, the blue mould continues to form inside the cheese. A mellow creamy blue that will even please non-blue cheese eater. Made with non-animal rennet.
Region: Highlands, Scotland
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Strathdon Blue
Made by the Rory’s family since 1951, Strathdon Blue is a rich creamy blue more like an European blue than the traditional buttery Stilton. Only made with milk sourced from 6 nearby dairy farm, It has a medium intensity with pleasant earthy tones on the end palate balanced by a salty creamy flavour from the sea air. Made with non-animal rennet.
Region: Highlands, Scotland
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Shropshire Colston Basset
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Shropshire Blue is recognisable due to its distinctive orange body, again with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Surfin Blue
Buffalo milk is sweet and rich and can be used to make some incredible cheeses – like this blue vein ‘Surfin Blue’ washed with beer. The texture is smooth and even and the flavours are deep and long-lasting – the earthy blue mould and the sweet, milky notes in the buffalo milk are in perfect balance. This farmhouse cheese is made with the milk from the cheese-maker’s own herd of buffalo.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Basajo
Basajo is one of Italy’s famous ‘drunken cheeses’. It is a full flavour sheep’s milk blue that has been washed with Zibibbo dessert wine and pressed with muscatel grapes. The result is a delicious,strong and spicy blue tempered by a smooth, creamy texture and a beautiful sweetness coming from the wine baths. The texture is quite soft and creamy. This is one for the blue cheese lovers out there.
Region: Veneto, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
Blu 61
A creamy cow’s milk blue vein cheese soaked in red dessert wine (Passito di Raboso) and pressed with cherries. The flavour is reasonably strong from the plentiful blue/green veins and balanced by the sweet, dark fruit notes in the wine and the cherries on top. The flavour lingers and envelopes the entire palate with a pleasant creaminess to finish. The texture is dense and creamy, slightly moist from the wine treatment.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Verzin Di Capra
This is one of Beppino Occelli’s blue cheeses from his ‘erborinati’ selections. Verzin di Capra is made exclusively with quality goat’s milk and dappled with green mold. It has a soft and very buttery consistency and a complex and layered spice, balanced beautifully with soft, sweet undertones and the slight tang of the goat source. Long and extended on the finish.
Region: Piedmont, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Blu Di Langa
The blend of 3 different types of milk plus the addition of extra cream creates a unique flavour – milky and slightly lactic, with a long lasting sweet, creamy note. The blue mould is relatively mild, and there is an earthy note coming from the natural grey rind. The texture is soft and smooth and may become runny as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat
Size: approx 250g wedge cut to order
Blu Di Pecora
Made by the Morbidi dairy on the rolling hills of Sienna in Tuscany, Blu di Pecora is a part of their amazing range of Pecorino that we exclusively stock. Made from sheep's milk, the texture is dense and can be crumbed easily for cooking. Served on a cheese platter, it pairs well with fig paste and rosemary flat crisp bread. It has a smooth and creamy texture on the palate with a grassy, herbaceous flavour reminiscent of the Tuscan Hills.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Herve Mons Fourme D’Ambert
Fourme d’Ambert is named after the town of Ambert in the region of Auvergne. It’s made in a unique cylinder shape, which gives it a distinctive shape on cheeseboards. The texture is dense and creamy. With its strong blue pockets, the cheese is quite mild with a nice earthy flavour.
Region: Auvergne, France
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Riverine Blue
Riverine Blue is an elegant Australian buffalos milk blue cheese made by hand in Gippsland. It has a firm and slightly crumbly texture with even blue mould throughout the cheese that results in a subtle, complex and balanced blue flavour with a long back palate. Serve it on cheese platters, or crumble through a mixed leaf and pear salad.
Region: Victoria, Australia
Milk: Pasteurised Buffalo
Size: Approx 250g wedge, cut to order
Lou Blau
A classic Piemontese blue cheese. The flavour is lively with earthy pockets of blue mould balanced by an underlying sweet creaminess and slight spiciness – overall, a medium-strength intensity. The texture is smooth and dense, melting in the mouth. From Fattorie Fiandino – an artisan cheesery committed to sustainable farming practices and using 100% locally-sourced milk. Made with thistle (non-animal) rennet.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Blu di Bufala
Buffalo milk is sweet and rich and can be used to make some incredible cheeses – like this blue vein ‘Blu di Bufala’. The texture is smooth and even and the flavours are deep and long-lasting – the earthy blue mould and the sweet, milky notes in the buffalo milk are in perfect balance. This farmhouse cheese is made with the milk from the cheese-maker’s own herd of buffalo.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Blu di Moncenisio
Blu di Moncenisio is a mild blue cheese named after the mountainous region from which it hails. It is made with whole milk to create a rich, creamy flavour and a dense, buttery texture. The overall sensory experience is gentle and elegant with a long, smooth finish – not too strong and not too mild, but just right.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Goat Gorgonzola
This cheese is modeled on the famous ‘Gorgonzola Piccante’ but made with 100% goat’s milk. There is a sharp note of blue mould at the beginning that gently rolls away to a creamy mid-palate and a delightfully clean, lemony finish with hints of fresh, sweet goat’s milk.
Region: Lombardy, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Gorgonzola Dolce Latte Dop
This is the milder version of Gorgonzola – sweet and gentle, rich and creamy. There is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. Gorgonzola Dolce Latte has a luscious texture with some super-runny patches here and there. Even people who say they don’t like blue cheese like this.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Gorgonzola Piccante Dop
One of the best-known Italian cheeses, Gorgonzola Piccante is a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region – the original birth-place of this cheese.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Gorgonzola with Truffle
NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
This is a ‘Dolce Latte’ Gorgonzola with shaved truffle throughout. The cheese is sweet and creamy with a very mild spiciness coming from the thin blue veins. The truffles add an extra layer of flavour without overpowering the delicate cheese. The finish is creamy and mushroomy, with a hint of warmth and a backnote of truffle.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Roquefort AOP
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: approx 250g wedge cut to order
