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 ⅓ 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.
Other cheeses from the same creator: Byland Blue Cheese, Katy’s White Lavender Cheese, Mrs Bells Blue Cheese