Harbourne Blue

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.

Portion
Regular price £11.90
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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.

Choose your preferred delivery date at checkout. As we use third party couriers 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. 

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 ...

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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.

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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...

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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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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.

Recipes

Pizza Bianca with Goat’s Cheese, Courgettes and Black Olives

This pizza recipe uses soft goat's cheese, we've used Ragstone, and Harbourne Blue goat's cheese, to create a delicious Pizza Bianca. An easy recipe for a fancy dinner.  Recipe courtesy of Deliciou...

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.

Customer Reviews

Based on 13 reviews
92%
(12)
8%
(1)
0%
(0)
0%
(0)
0%
(0)
P
Pamela Maylin
Delicious

Wonderful blue cheese.

J
Jane Corke
Delicious mild blue cheese

Easy to order and arrived very promptly in great condition. Will buy again

Hi Jane,
Lovely to hear that Harborne Blue went down well. Many thanks for sharing your review with us.
Kind regards,
NYD

M
Miriam

I I was impressed with the concern that Neil's yard had when there was problems getting the request delivered. I was also impressed with the fact that y'all's yard send a picture of the front door when the when the blue cheese was delivered. My daughter absolutely love the blue cheese thank you shalom kathryn I was impressed with the concern that Neil's yard had when there was problems getting the request delivered. I was also impressed with the fact that y'all's yard send a picture of the front door when the when the blue cheese was delivered. My daughter absolutely love the blue cheese thank you shalom kathryn

Thank you so much for taking the time to share your feedback with us Miriam. We're glad to hear it all went well and the cheese was enjoyed by your daughter.
Kind regards,
NYD

K
Katerina Sefranek
Amazing

Lovely goat cheese. Not too strong, perfect for the spring time. I will buy again soon.

Hi Katerine,
It's lovely to hear you've enjoyed Harbourne Blue. Many thanks for your feedback and review.
Best wishes,
NYD

D
Dylan Evans

PERFECT AS USUAL

Hi Dylan,
We couldn't be happier! Thank you so much for your review and for your feedback!
Kind regards,
NYD