Devon Blue Cheese is made in Totnes, Devon, England with raw milk from 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, and very crumbly.
Each cylinder of the cheese weighs about 3 kg (6 ½ pounds).
As of 2022, the cheese is made by Ben Harris at Ticklemore Cheese Dairy. ”Made by Ben Harris who took over from Robin Congdon, this is one of the superb family of Ticklemore cheeses that includes Devon and Beenleigh Blues.” The Cheese Shed. Accessed April 2022 at https://www.thecheeseshed.com/products/cheese/goat/item/harbourne-blue
1 cup, crumbled ≈ ¼ pound ≈ 115 g
The cheese was created in the late 1980s by Robin Congdon. Accessed April 2022 at https://ticklemorecheesedairy.wordpress.com/devon-blue/
|↑1||”Made by Ben Harris who took over from Robin Congdon, this is one of the superb family of Ticklemore cheeses that includes Devon and Beenleigh Blues.” The Cheese Shed. Accessed April 2022 at https://www.thecheeseshed.com/products/cheese/goat/item/harbourne-blue|
|↑2||Accessed April 2022 at https://ticklemorecheesedairy.wordpress.com/devon-blue/|