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