Sparkenhoe Blue


Origin: England
Region: Welbeck Estate, Notts.
Made by: Joe Schneider
Type: Blue
Milk: Cow
Milk Treatment: Raw
Coagulant: Animal Rennet

Taking its name from the Medieval version of the village of Stilton, this blue cheese using unpasteurised milk was revived in 2006.

Characteristics: pale yellow paste with rich blue veining; soft, creamy texture; cool, buttery, subtly fruity with hint of toasted nuts and long lasting spice from the blue mould.

Best with:  works well melted or in a sauce with strong-flavoured brassicas such as broccoli or savoy cabbage.