Devon Blue

A sweet and often punchy blue cheese from Devon, with a soy-sauce-like depth and a pleasingly dense, fudgy texture.
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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 Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
Tower of a whole and cut pieces of Devon Blue vegetarian cow’s milk cheese, showing the delicate blue veining and crumbly, buttery texture
Close up of a cut piece of Devon Blue vegetarian cow’s milk cheese, showing the delicate blue veining and crumbly, buttery texture
Location: Devon Blue map
Tower of a whole and cut pieces of Devon Blue vegetarian cow’s milk cheese, showing the delicate blue veining and crumbly, buttery texture
Close up of a cut piece of Devon Blue vegetarian cow’s milk cheese, showing the delicate blue veining and crumbly, buttery texture
Location: Devon Blue map

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.

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.

Randolph Hodgson started Neal's Yard Dairy at around 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 arches. This dialogue is essential, as his cheeses are matured on the farm and delivered to Neal's Yard Dairy ready to sell.
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