Harbourne Blue
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Totnes, Devon
milk source
Bought-in
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milk type
Goat
ingredients
Pasteurised Goat'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
4-8 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 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 ...
Read More
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.
Read Less
Our Work
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...
Read More
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.
Read Less
Accompaniments
Biscuit Selection
£11.70
Damson Paste - 200g Slice
£10.40
Rosebud Old Yorkshire Chutney
£6.10
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
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.
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
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
Pasteurised Goat'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
4-8 Months
cheesemakers
Ben Harris
background
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.
our work with this cheese
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.
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.
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