Cornish Blue Cheese is a farmhouse blue cheese made from pasteurized milk from a herd of 140 Friesian cows. It has a mild, sweet taste like European blue cheeses as opposed to Stilton, and is meant to be eaten as a relatively young blue cheese.
Vegetarian rennet and starter culture are added to the milk. The resultant curd is cut, then shaped by hand and salted. The shaped cheeses are pierced with stainless steel rods to allow air in for the mould and are aged 12 to 14 weeks.
Whole wheel sizes are 2 1/2 pounds, 5 1/2 pounds and 11 pounds (1 kg, 2.5 kg and 5 kg.)
In stores Cornish Blue Cheese is sold in 3 oz (100 g) wedges.
Cornish Blue Cheese is made by Philip and Carol Sansfield, who call their company the “Cornish Cheese Company”, at Knowle Farm in Upton Cross on Bodmin Moor near Liskeard, Cornwall.
They started making Cornish Blue Cheese in 2001.
In 2010, Cornish Blue was declared World Champion Cheese 2010 at the World Cheese Awards in Birmingham, England, out of 2,629 cheeses from 29 countries.
Batty, David. Cornish blue reigns supreme at World Cheese Awards. Manchester: The Guardian. 25 November 2010.
BBC. Cheese company is milking success. 22 October 2004. Retrieved August 2005 from http://news.bbc.co.uk/2/hi/uk_news/england/cornwall/3944463.stm
Hirst, Christopher. The British cheese that left the French feeling blue. London: The Independent. 26 November 2010.