Oxford Blue (cheese)

A blue cheese from England

Overview

Oxford Blue cheese

Oxford Blue is a variety of blue cheese that originates from England. It is known for its creamy texture and distinct blue veining, which is characteristic of blue cheeses. Oxford Blue was developed in the early 1990s by Baron Robert Pouget in Oxfordshire, England.

History

Oxford Blue was first created in 1994 by Baron Robert Pouget, who was inspired by the traditional Stilton cheese. The cheese was developed to provide a local alternative to imported blue cheeses and to offer a unique flavor profile that would appeal to cheese enthusiasts.

Production

Oxford Blue is made from cow's milk and is produced using traditional cheese-making techniques. The milk is pasteurized before being inoculated with Penicillium roqueforti, the mold responsible for the blue veins. The cheese is then aged for several weeks to develop its flavor and texture.

Characteristics

Oxford Blue has a creamy and smooth texture with a rich, tangy flavor. The blue veins provide a sharp contrast to the creamy body of the cheese, offering a complex taste experience. The cheese is typically sold in wheels and can be enjoyed on its own or as part of a cheese platter.

Serving Suggestions

Oxford Blue pairs well with a variety of foods and beverages. It can be served with crackers, bread, or fruit. It also complements red wine, port, and dessert wines.

Related pages

• Blue cheese
• Stilton cheese
• Cheese