Buxton Blue Cheese
Buxton Blue is a russet-coloured blue cheese, with light blue veins made in Buxton, Derbyshire, England.
It is cylinder shaped, with a tangy taste.
The cheeses are made from cow's milk that comes mostly from the areas of Derbyshire, Nottinghamshire and Staffordshire. The milk can come from Shropshire and Cheshire during shortages.
To make the cheese, annato, rennet and blue mould culture are added to the milk. When the milk has curdled, the curd is cut, scalded, and drained, then salted and moulded, pressed and wrapped. The sides are pierced to let air in, and the cheeses are aged for 10 to 12 weeks.
Buxton Blue Cheese is made by Dairy Crest, J M Nuttall Group, Hartington Creamery, Hartington, Derbyshire.
Fat content of 45%.
Buxton Blue Cheese was created in 1994.
Received its PDO in 1996.
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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