Dolcelatte 100gAugust 25, 2020
Dorset Blue Vinney 100gAugust 25, 2020
Devon Blue 100g
Originally made by Robin Congdon in Totnes using the unpasteurised milk of Ayreshire cows and the French method of making blue cheese, now made by Sharpham’s – using undrained curds and wrapping in foil to mature for 8 months. The cheese is very mellow and creamy with sharp and complex blueing. Made with vegetarian rennet.