Buffalo Blue Cheese
Buffalo Blue Cheese is an English blue cheese made in Thirsk, North Yorkshire.
It is soft, spreadable and creamy with a mild taste.
The white part of Buffalo Blue Cheese is very white because the milk used is water buffalo milk. from water buffalo that have been imported to the region. The "blue" part is the bluish-green veins that run through it.
To make Buffalo Blue Cheese. penicillin bacteria is mixed right into the milk. The curd is moulded into wheels to form the cheese, then the moulded cheese is poked with holes using needles to allow air into the cheese for the bluish-green mould to grow. The cheese is aged for minimum of 8 weeks.
It is made in 3 1/3 pound (1.5 kg) wheels.
Buffalo Blue Cheese was first made in 2001. It was created by Judy Bell, one of the owners of the company that makes it -- Shepherds Purse (sic - no apostrophe) in Thirsk, Yorkshire, England.
Blue CheesesBeenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese
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