A full fat semi soft blue cheese. 2.75kg. Silver foil wrapped Maturation 8 – 16 weeks.
It has a creamy consistency and a sharp clean flavour.
British Cheese Awards Gold medals 2001, 2003
Oxford Blue was first produced by the Oxford Cheese Company in 1994. At the time, there were very few English Blue Cheeses being produced apart from the classic Stilton. An attempt had been made a few years previously with a Blue Brie type which had failed miserably.
It was with a view to producing an English blue cheese that could rival Gorgonzola, Dolcelatte, and other semi soft continental blues that ‘Oxford Blue’ was developed by the Oxford Cheese Company at Hartington creamery, a respected Stilton producer.
Sales were initially limited to a few local shops, including the Oxford Cheese Company’s own cheese shop in the covered market, and Oxford Colleges. Soon Oxford Blue’s reputation spread and demand from London stores and restaurants had to be met by increased production.
The recipe for Oxford Blue was developed by the Oxford Cheese Company’s MD, Baron Robert Pouget with technical advice from Steve Peace, who, at the time was in charge of Hartington creamery.
Production and quality control are still closely monitored by Baron Pouget and the cheese is matured (affinage) at the company’s premises at Worminghall, a few miles outside Oxford.
Oxford Blue is a registered trade mark, wholly owned by the Oxford Blue Cheese Company Ltd.