Harbourne Blue

Harbourne Blue is a clean, bright cheese with light blue veining, a crumbly texture and flavours which are fresh, slightly floral and sometimes delicately sweet.
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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

Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
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
Location: Harbourne Blue map
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
Location: Harbourne Blue map

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.

Harbourne Blue is one of three blue cheeses developed by Robin Congdon and now made by Ben Harris and his team at Ticklemore Cheese in Totnes, Devon. The cheese is made throughout the year and the milk comes from the Lewis family in Wellington, Somerset. Though Harbourne Blue is made the same way as Beenleigh and Devon Blue, the use of goat's milk makes for a markedly different flavour and texture profile.

Randolph Hodgson started Neal's Yard Dairy at almost 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 became head cheesemaker 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 maturation arches.
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