Cornish Blue

Cornish Blue is a type of blue cheese produced in Cornwall, England. It is known for its creamy texture and mild flavor, which distinguishes it from other blue cheeses. Cornish Blue is made from cow's milk and has a distinctive blue veining throughout the cheese.

History

Cornish Blue was first produced in 2001 by Philip and Carol Stansfield at their farm in Bodmin Moor. The cheese was developed to provide a local alternative to other blue cheeses such as Stilton and Roquefort. Since its inception, Cornish Blue has gained significant recognition and has won numerous awards, including the prestigious title of World Champion Cheese in 2010.

Production

The production of Cornish Blue involves traditional cheese-making techniques. The process begins with the pasteurization of cow's milk, followed by the addition of Penicillium roqueforti, the mold responsible for the blue veining. The curds are then cut, drained, and molded into wheels. After a period of aging, the cheese develops its characteristic flavor and texture.

Characteristics

Cornish Blue is known for its creamy and slightly crumbly texture. The flavor is mild and sweet, with a subtle tanginess from the blue veins. Unlike some other blue cheeses, Cornish Blue is not overly salty, making it a versatile option for various culinary uses.

Awards and Recognition

Cornish Blue has received numerous accolades since its creation. Some of the notable awards include:

• World Champion Cheese at the World Cheese Awards in 2010
• Gold medals at the British Cheese Awards
• Recognition at the International Cheese Awards

Uses

Cornish Blue can be enjoyed on its own or used in a variety of dishes. It pairs well with fruits, nuts, and wines. It can also be used in cooking, adding a creamy and tangy flavor to sauces, salads, and baked dishes.

See also

• Blue cheese
• Stilton
• Roquefort
• British Cheese Awards
• World Cheese Awards

External links

   This article is a cheese-related stub. You can help WikiMD by expanding it!