Oxford Blue Cheese

Description

Oxford Blue Cheese

About Oxford Blue

Oxford Blue first popped up in 1993, thanks to Baron Pouget at the Oxford Cheese Company. At that time, British cheesemaking was having a bit of a renaissance. After years of big factories edging out farmhouse traditions, a new wave of cheesemakers started reviving regional styles and putting their own spin on old favourites. Oxford Blue is a product of that movement; a modern English blue that’s milder and creamier than some of the more full-on blues you might have tried.

Unlike traditional Blue Stilton PDO, which must follow a strict set of rules and can only be made in certain counties, Oxford Blue is designed to be a bit more relaxed and approachable. It’s shaped into smaller, flatter wheels than Stilton, so it matures a bit quicker and ends up with a softer texture. It might not have the centuries of history that some European blues can boast, but Oxford Blue has quickly earned its place as a modern classic.

The Make

Oxford Blue begins with cow’s milk, which gets a sprinkle of Penicillium roqueforti, the magic ingredient that gives it those lovely blue-green veins. Once the milk has set and been cut, the curds are gently ladled into moulds and left to drain at their own pace. The cheese is then pierced with needles to let in a bit of air, which encourages the blue to spread through the cheese.

The wheels are aged for 8 to 12 weeks, which is a little less than some of the firmer blues out there. This is what gives Oxford Blue its lovely moist, creamy texture. The rind is natural and pale, sometimes with a bit of mottling, and inside you’ll find a paste that ranges from ivory to pale yellow, all laced with delicate blue veins.

Oxford Blue – Jen’s Tasting Notes

How to Serve and Pair Oxford Blue

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings: A late-harvest Riesling or a Sauternes-style dessert wine is a classic match, with that lovely sweet-and-salty thing going on. If you prefer reds, try a fruity Port or a smooth Merlot, but steer clear of anything too tannic, as it can overpower the cheese’s creaminess.
• Something a little different: A crisp, slightly sweet cider is a natural partner, cutting through the richness and bringing out the dairy sweetness.
• On the plate: On a cheeseboard, Oxford Blue is brilliant with fresh pears, crisp apples, or just a handful of grapes.
• In the kitchen: Oxford Blue melts beautifully into sauces for steak or pasta, adds a lovely depth to risotto, or crumbles nicely over a salad with toasted nuts and bitter greens. Because it’s not as strong as some blues, it lifts a dish without taking over.

Jen’s note: Despite the name, Oxford Blue doesn’t have roots in ancient monastic cheesemaking or grand university feasts. It was actually created in the 1990s, so it’s younger than plenty of the students who first tasted it. The name was chosen to give the cheese a bit of Oxford’s prestige and tradition from the get-go.

Buying Oxford Blue

• Brand or Producer: The Oxford Cheese Company
• Product name: Oxford Blue
• Milk: Cow
• Country: England
• Region: Oxfordshire
• Strength: Medium
• Vegetarian: Yes
• Suitable for pregnancy: No
• Allergens: MILK

Sizes and Prices

• 100g wedge, £3.65
• 500g wedge, £18.25
• Whole wheel (approx. 3.5kg), available to pre-order

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, starter cultures, rennet, salt, Penicillium Roqueforti