Devon Blue
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Totnes, Devon
milk source
Bought-in
Show More
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Totnes, Devon
milk source
Bought-in
season
All year
average age
4-6 Months
cheesemakers
Ben Harris
Show Less
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...
Read More
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.
Read Less
Our Work
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...
Read More
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.
Read Less
Accompaniments
Biscuit Selection
£11.70
Damson Paste - 200g Slice
£10.40
Quince Paste - 200g Slice
£10.40
FAQs
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.
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.
Devon Blue
A sweet and often punchy blue cheese from Devon, with a soy-sauce-like depth and a pleasingly dense, fudgy texture
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.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Totnes, Devon
milk source
Bought-in
season
All year
average age
4-6 Months
cheesemakers
Ben Harris
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, 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.
our work with this cheese
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.
You may also like