Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton. Its flavour is mild but with lovely complex middle notes and long-lasting aftertaste. The texture is firm and survives very well in Singapore climate and notes of buttery richness from Jersey cow's milk which it's made from. Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor.
Voted Best Blue Cheese and Best English Cheese at the 2006 British Cheese Awards; it was also judged Supreme Champion at the 2010 World Cheese Awards.
The Cornish Blue would be good with sparkling wines, champagnes, cava, especially the rosé versions. Other good pairings would be light dessert wines such as Sauternes, Monbazillac and Saussignac or other late harvest Sauvignons or Semillons.
- Country of Origin: England
- Milk Variety: Cows'
- Style of Cheese: Blue
- Pasteurised: No
- For pregnant women: No