milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Totnes, Devon
milk source
Bought-in
season
All year
average age
4-8 Months
cheesemakers
Ben Harris
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The creator of Harbourne 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
our work with this cheese
Accompaniments
Serving Suggestions
Scatter toasted pecans and crumble Harbourne Blue over salad leaves. Finish with a drizzle of balsamic vinegar for a simple and delicious salad.FAQs
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Harbourne Blue
A Roquefort-style cheese created with goat’s milk, Harbourne is a clean, bright cheese with light blue veining, a crumbly texture and flavours which are fresh, slightly floral and delicately sweet


The creator of Harbourne 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.
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Totnes, Devon
milk source
Bought-in
season
All year
average age
4-8 Months
cheesemakers
Ben Harris
background
Harbourne Blue is one of three cheeses developed by Robin Congdon and now made by Ben Harris and his team at Ticklemore Cheese in Totnes, Devon. The cheese is made seasonally and the milk comes from the Lewis family in Wellington, Somerset. Though Harbourne Blue is made to a Roquefort recipe, the use of goat's milk – rather than ewe's milk, as per the French tradition – makes for a markedly different flavour and texture profile.
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 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.
pairing suggestion
Scatter toasted pecans and crumble Harbourne Blue over salad leaves. Finish with a drizzle of balsamic vinegar for a simple and delicious salad.