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Norbury Blue is an English blue cheese made in Surrey. It is entirely handmade and the only blue cheese made in the South of England with milk from a closed herd of Friesian cows, fed on GM-free fodder. [1] The cheese was made at the Dairy at Norbury Park Farm until 2018, when production moved to Sherbourne Farm at Albury. [2]
The cheese is made with vegetarian rennet and unpasteurised cows' milk. A Roquefort type culture P. roqueforti is used to create the blue marbled effect. It is left to mature at around 12–14 °C (54–57 °F) for three weeks, giving the blue mould time to grow. It is completely natural and contains no artificial colourings.
Norbury Blue has a moist, creamy texture with a pleasantly musty aroma. It is tangy like Roquefort with the creaminess of rich Brie. The blue veins have a smoky, earthy flavour. Norbury Blue cheese has a dark, bark-like rind and a delicately marbled, white interior.
Roquefort is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.
Cabrales is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor.
Stilton is an English cheese, produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called "Stilton". The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold.
Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire is a more recent creation suitable for mass production.
Blue cheese or bleu cheese is cheese made with cultures of the mold Penicillium, giving it spots or veins of the mold throughout the cheese, which can vary in color through various shades of blue and green. This carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of other foods. Blue cheese is known for its pungent creamy texture.
Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola.
Maytag Dairy Farms is a manufacturer of blue cheese and other cheeses based in Newton, Iowa. It was established in 1941 by Frederick Louis Maytag II.
Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University independently developed a process for making blue cheese from homogenized cow's milk instead of the traditional sheep's milk.
Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée from the French government.
Danablu, often marketed under the trademark Danish Blue Cheese within North America, is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum- or block-shaped and has a white-to-yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenized cream, it has a fat content of 25–30% and is aged for eight to twelve weeks.
Bleu Bénédictin is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec.
Shropshire Blue is a cow's milk cheese made in the United Kingdom.
Bleu des Causses is a French blue cheese made from cow's milk. It is considered a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma.
Saint Agur is a blue cheese made with pasteurised cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
Norbury Park is a swathe of mixed wooded and agricultural land associated with its Georgian manor house near Leatherhead and Dorking, Surrey, which appears in the Domesday Book of 1086. It occupies mostly prominent land reaching into a bend in the Mole in the parish of Mickleham.
J&L Grubb was set up by Jane and Louis Grubb in 1984 at their farm in Beechmount, near Fethard, South Tipperary. Jane originally experimented in an old copper brewer's vat before settling on the recipe for their first cheese, Cashel Blue.
Abbey Cheese is an Irish cheese manufacturer, making'-milk and goats'-milk cheeses in Portlaoise, in the Midlands of Ireland.
Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England in 1995 by French baron Robert Pouget in the tradition of Stilton cheese but with a creamier consistency especially when the cheese was allowed to mature. It is a soft and creamy cheese that has tangy, aromatic and spicy qualities. By 2013, around five tonnes were produced monthly.