Harbourne Blue

Harbourne Blue

File:Harbourne Blue Cheese.jpg

Harbourne Blue Cheese

Harbourne Blue is a type of blue cheese that originated in the United Kingdom. It is known for its distinct flavor and creamy texture. In this article, we will explore the history, production process, and culinary uses of Harbourne Blue.

History

Harbourne Blue was first created in the early 1990s by a small dairy farm located in the Harbourne Valley in Devon, England. The cheese was developed as a variation of traditional blue cheeses, with a focus on creating a milder and more approachable flavor profile.

Production Process

Harbourne Blue is made from pasteurized cow's milk, which is sourced from local dairy farms in the Harbourne Valley. The milk is first heated and then inoculated with a specific strain of Penicillium roqueforti, a type of mold that gives blue cheeses their characteristic blue veins.

After the mold is added, the milk is left to curdle for a specific period of time. Once the curds have formed, they are cut into small pieces and transferred to molds. The cheese is then pressed to remove excess whey and achieve the desired texture.

After pressing, the cheese is aged for a minimum of three months in a temperature-controlled environment. During this time, the blue veins develop and the flavors mature, resulting in the distinctive taste of Harbourne Blue.

Culinary Uses

Harbourne Blue is a versatile cheese that can be enjoyed in various culinary applications. Its creamy texture and tangy flavor make it a popular choice for cheese boards and charcuterie platters. It pairs well with fruits such as pears and grapes, as well as with crusty bread and crackers.

The cheese can also be used in cooking, adding depth and richness to dishes. It melts well, making it suitable for sauces, gratins, and pasta dishes. Additionally, it can be crumbled and sprinkled over salads or used as a topping for burgers and sandwiches.

See Also

• Blue cheese
• Cheese
• List of British cheeses