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.)
Harbourne Blue Cheese has 48% fat content.
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.