Norbury Blue
Norbury Blue
Norbury Blue is a unique and distinctive British cheese that is produced in the Surrey Hills. It is the only cheese made in Surrey and is renowned for its rich, creamy texture and mild, tangy flavour.
History
Norbury Blue was first produced in the late 1990s by Michaela Edge. She was inspired by her love for cheese and her desire to create a product that was truly unique to Surrey. The cheese is made on the Norbury Park Farm, which is located in the beautiful Surrey Hills.
Production
The production of Norbury Blue involves a meticulous process that is carried out by hand. The cheese is made from the milk of the farm's own closed herd of Friesian cows. The milk is pasteurised and then inoculated with Penicillium Roqueforti, the same culture used in the production of Roquefort cheese. The curds are then hand-ladled into moulds and left to drain naturally, without being pressed. The cheese is then aged for a minimum of three weeks to develop its distinctive flavour.
Characteristics
Norbury Blue is a semi-soft cheese with a creamy texture and a mild, tangy flavour. It has a natural rind and is characterised by its distinctive blue veining. The cheese is typically sold in wheels weighing approximately 2.5kg.
Serving Suggestions
Norbury Blue is a versatile cheese that can be enjoyed in a variety of ways. It is delicious on its own, but can also be used in cooking, where it melts beautifully. It pairs well with a variety of wines, particularly those with a fruity or sweet profile.
Awards
Norbury Blue has been recognised for its quality and flavour in a number of prestigious cheese awards. It was awarded a gold medal at the British Cheese Awards in 2002 and has also received accolades at the World Cheese Awards.
See Also
References
- Norbury Blue official website
- British Cheese Board
- World Cheese Awards
External Links
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