Description
Loddon Blue Cheese
About Loddon Blue
Loddon Blue is the latest arrival on the British artisan cheese scene and presents an exciting new offering from Village Maid Cheese. Known for excellence with soft and sheep’s milk styles, Village Maid Cheese demonstrates real skill in bringing out the best in rich, high-quality milk. With Loddon Blue, this expertise is applied to a blue cheese made from sheep’s milk rather than cow’s milk, which sets it apart.
The use of sheep’s milk is what gives Loddon Blue its character. It’s richer than cow’s milk, resulting in a dense, creamy texture and a gentle sweetness that softens the usual blue cheese bite. British sheep’s milk cheeses are already known for complexity and full flavour; Village Maid’s hard ewe’s milk cheese (Spenwood) is a great example, with nutty, sweet-savoury notes. Loddon Blue follows that tradition, but with a softer, more indulgent twist.
Loddon Blue looks the part too: pale ivory or soft straw in colour, with lovely blue-green veins running through it. It’s more soft than crumbly, with a supple, fudgy texture. The rind is nothing flashy, which means all the attention goes to the cheese itself.
Loddon Blue – Jen’s Tasting Notes
On the nose, Loddon Blue is quite gentle for a blue cheese. There is a balance between fresh, lactic notes and a hint of earthy, cellar-like aroma from the blue mould. It isn’t as punchy as some cow’s milk blues, but it remains inviting. Notes of yoghurt, warm butter, and a touch of nuttiness, along with subtle mushroom earthiness, emerge in the aroma.
Tasting Loddon Blue is where it really shines. The first thing you notice is how rich and creamy it feels, almost velvety. There’s a gentle, milky sweetness at the start (that’s the sheep’s milk showing off), then the blue veins bring in a savoury complexity. The blue flavour is elegant, not too strong: a bit spicy, a little tangy, and just enough bitterness to keep things interesting.
As you let it linger, more flavours come out. I get a hint of toasted nuts, a bit of caramel sweetness, and a gentle saltiness that sticks around. The finish is long and balanced, with the creamy sweetness and blue tanginess coming together really nicely. It’s not as bold as some blues, but that’s the charm: it’s all about finesse and balance.
How to Serve and Pair Loddon 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: I love a sweeter wine that matches its creamy saltiness. Think late-harvest Riesling or Sauternes to play off the blue tang and enhance the cheese’s natural sweetness. A good Port is always a classic, echoing those rich flavours.
- Something a little different: If you’re more of a beer fan, a malty brown ale brings out the cheese’s caramel and nutty notes.
- On the plate: Food-wise, Loddon Blue excels on any cheeseboard. I like to keep it simple with a few fresh figs and some crusty sourdough.
- In the kitchen: It is gorgeous when crumbled into salads with bitter, peppery leaves like chicory or rocket, and when you throw in a few chopped nuts, that’s lunch sorted!
Jen’s note: We visit Village Maid Dairy every couple of weeks to collect our cheeses direct from them. It’s always lovely to catch up with the cheesemakers and see what exciting new cheeses they are creating!
Buying Loddon Blue
- Brand or Producer: Village Maid Dairy
- Product name: Loddon Blue
- Milk: Sheep
- Country: England
- Region: Berkshire
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- 100g wedge, £4.50
- 500g wedge, £22.50
- Whole cheese (approx. 1kg), £45.00
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, salt, starter cultures, rennet, Penicillium Roqueforti
