UK-wide delivery. We aim for orders to arrive +/- 2 delivery days of the date chosen.

Devon Blue

A sweet and mellow blue cheese from Devon, with a caramelly – and occasionally lightly spicy – flavour profile and a pleasingly dense, fudgy texture that even blue cheese sceptics are likely to love.


PORTION

Regular price £6.60 Sale

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Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

 

milk type
Cow

coagulant
Vegetarian Coagulant

milk treatment
Pasteurised

location
Totnes, Devon

milk source
Bought-in

season
All year

average age
4-6 Months

cheesemakers
Ben Harris

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The creator of Devon Blue, Robin Congdon, is regarded as something of a pioneer of British blue cheeses, having created three new blues in the 1970s – a time when Stilton was pretty much the only blue in production in the UK.

background

Devon Blue is one of three cheeses made by Ben Harris and his team at Ticklemore Cheese Dairy in Totnes, Devon. Ben's cheesemaking predecessor, the British blue cheese pioneer Robin Congdon, initia...
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Devon Blue is one of three cheeses made by Ben Harris and his team at Ticklemore Cheese Dairy in Totnes, Devon. Ben's cheesemaking predecessor, the British blue cheese pioneer Robin Congdon, initially created Beenleigh Blue, a sheep's milk cheese inspired by Roquefort, but wanted to supplement this with a cow's milk blue cheese which could be made all year round, including the times when sheep's milk was in short supply. The milk, which comes from a co-operative that gathers milk from several farms within a 10-mile radius, is sourced to fit in with the more seasonal production of the dairy's other cheeses. After being moulded and pierced to allow the blue mould to form, the cheese is wrapped in foil to prevent the development of a rind.
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our work with this cheese

Randolph Hodgson started Neal's Yard Dairy at the same time as Robin Congdon started Ticklemore Cheese Dairy, and we've worked closely together from the beginning – first with Robin and then with B...
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Randolph Hodgson started Neal's Yard Dairy at the same time as Robin Congdon started Ticklemore Cheese Dairy, and we've worked closely together from the beginning – first with Robin and then with Ben Harris when he took over in the early 2000s. We visit twice a year to taste and select cheese with Ben, and twice a year he comes to visit us at our Bermondsey arches. This dialogue is essential, as both Devon Blue and Beenleigh Blue are matured on the farm and delivered to Neal's Yard Dairy ready to sell.
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Accompaniments

Biscuit Selection
£7.50

Damson Paste - 200g Slice
£8.20

Quince Paste - 200g Slice
£8.20

Recipes

Steak & Blue Cheese Pie

Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

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