Tower of whole and various sized cut pieces of Harbourne Blue vegetarian goat’s milk cheese with light blue veining and a crumbly texture

Close up of a cut piece of Harbourne Blue vegetarian goat’s milk cheese showing the light blue veining and a crumbly texture

Neal's Yard Dairy Selection Box packaging

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.

PORTION

Sixteenth

MINIMUM 180 g

Eighth

MINIMUM 365 g

Quarter

MINIMUM 730 g

Half

MINIMUM 1465 g

Whole

MINIMUM 2935 g

Regular price £11.00 Sale

Quantity

- +

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.

Download Crib Sheet

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

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 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.

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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 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.

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Accompaniments

Biscuit Selection
£7.50

Damson Paste - 200g Slice
£8.20

Rosebud Old Yorkshire Chutney
£4.95

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

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.