Oxford Blue
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Made from pasteurized cow's milk
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Country of origin: England and United Kingdom
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Region: Buckinghamshire
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Family: Blue
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Type: semi-hard, artisan, blue-veined
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Texture: creamy
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Rind: natural
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Colour: white
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Flavour: salty, sharp, spicy, tangy
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Aroma: strong
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Producers: Oxford Blue Cheese Company Ltd
Oxford Cheese Company’s MD, Baron Robert Pouget along with Steve Peace from Hartington creamery first produced Oxford Blue cheese at the Oxford Cheese Company in 1994. They wanted to make a cheese that could rival imports such as Dolcelatte, Cambozola and Fourme D’Ambert.
Oxford Blue cheese is a full-fat semi-hard Stilton-type blue cheese with a creamy texture and sharp clean flavour. The cheese is made from pasteurized cow's milk.
It is one of the best blue cheeses in the United Kingdom. The cheese has a salty and tangy flavour.
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