Oxford Blue is a soft, creamy blue cheese that has a mild taste with a bit of sharpness.
It is made from pasteurized cow’s milk curdled with vegetarian rennet.
It is sold in 14 oz (400 g) silver foil-wrapped rounds, in jars, and in smaller cylinders called “Baby Blue.”
Oxford Blue is made at the Hartington Creamery (which also makes Stilton) in the Peak District, Derbyshire, UK by Baron Robert Pouget under direction from the Oxford Blue Cheese Company Limited.
30% fat content.
Oxford Blue Cheese was created in 1993 / 1994; introduced 1995.