Devon Blue was created in the 1970’s by Robin Congden and is now made by the Ticklemore Cheese Company. The original recipe for Devon Blue was based on one for Roquefort, using a scraping of mould from a visit to one of the Roquefort caves. He even built a cellar to mimic the conditions. The Devon Blue of today however is very different to Roquefort, it is made seasonally with Ayrshire cows’ milk from the South Hams.
Devon Blue has a dry, crumbly texture though retains a good creaminess too. It has a full, strong and sharp flavour with mineral undertones.
This cheese is aged for 6 to 8 months and is made with pasteurised cows’ milk and vegetarian rennet.
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