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Devon Blue Cheese

Devon Blue is made with raw milk from Ayrshire cows.

The milk is heated, then Penicillium roqueforti and vegetarian Rennet are added. The curds, with the whey not drained off them, are put into cylindrical moulds. The moulds are turned several times during the first couple of days, to allow the whey to slowly drain. The cheese is aged for 3 to 4 weeks, then wrapped in foil, then aged for a further 4 to 8 months.

The cheese ends up yellowish inside with blue streaks. It is a strong tasting cheese.

Each cylinder of the cheese weighs about 6 1/2 pounds (3 kg.)


1 cup, crumbled = 1/4 pound = 115g

Blue Cheeses

Beenleigh 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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Oulton, Randal. "Devon Blue Cheese." CooksInfo.com. Published 26 March 2004; revised 03 March 2006. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/devon-blue-cheese>.

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