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Harbourne Blue Cheese



Harbourne Blue Cheese is made in Devon, England, from pasteurized goat's milk. It has a mild taste with a bit of a tang in it. It is almost white with greyish-green veins, and is firm and crumbly. The rind is moist.

The goat's milk used comes come a single farm near Dartmoor. It is heated, then starter culture is added, then vegetarian rennet and penicillium roqueforti. The milk is allowed to curdle for 45 minutes, then the curd is cut, and let stand for 15 minutes. The curd is then packed into moulds for 2 days.

At the end of that period, the cheese is turned out of its mould, the surface is salted, and it stands for a few more days. Holes are then poked in the cheese to allow air in. When mould starts to develop, the cheese is foil wrapped to protect the rind, then the cheese is aged 3 to 4 to 6 months.

Harbourne Blue Cheese is made in rounds 6 1/2 inches (16 cm) wide, 5 inches (12 cm) tall and weighing 5 1/2 to 6 1/2 pounds (2 1/2 to 3 kg.)

Nutrition

Harbourne Blue Cheese has 48% fat content.



History Notes

Harbourne Blue was developed by Robin Congdon at Sharpham Barton, Devon, where he had a dairy. It is now made in partnership with Sari Cooper through Cooper's company Ticklemore Cheeses.

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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Citation

Oulton, Randal. "Harbourne Blue Cheese." CooksInfo.com. Published 18 January 2006; revised 02 December 2007. Web. Accessed 09/19/2017. <http://www.cooksinfo.com/harbourne-blue-cheese>.

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