Top 7 Southwestern English Blue Cheeses

Cornish Cheese, based in England, is known primarily for producing Cornish Blue, a type of cheese that has garnered recognition in various cheese awards. This company operates from a farm in Cornwall, where it crafts its cheeses using traditional methods. The Cornish Blue, which is a soft, creamy blue cheese, was specifically developed to be milder than some of the sharper blue cheeses available. Cornish Cheese sources all its milk locally, ensuring freshness and quality in its cheese production.Expand

Park Farm is a family-run farm and artisan dairy located in the village of Kelston, near the city of Bath in Somerset, with a history that spans more than a century. The Padfield family has been involved in farming for generations, while modern cheesemaking began in the 1990s with the revival of an old local recipe for Bath Cheese. All cheeses are made exclusively from the farm’s own cow’s milk, ensuring full control over quality and a direct link between pasture, animals, and final product. Park Farm focuses on small-batch, hands-on production, creating well-known cheeses such as Bath Soft Cheese, Bath Blue, and Wyfe of Bath, all shaped by natural maturation rather than industrial processes. Sustainability, animal welfare, and respect for traditional methods are central to their approach. The farm is also open to visitors, with a shop, café, and educational experiences that connect people directly with the cheesemaking process. Today, Park Farm represents a strong example of modern British farmhouse cheesemaking rooted in place, tradition, and authenticity.Expand

Ticklemore Cheese is based in Totnes, Devon, and specializes in producing artisan cheeses. The company is known for its blue cheese, Devon Blue, and a goat's cheese, Harbourne Blue. Expand

The Book and Bucket Cheese Company is a cheese producer located in Dorset, England. The company specializes in crafting artisan cheeses using locally sourced milk. Their product range includes both traditional and innovative cheeses, such as their award-winning Halloumi-style cheese, named "Elliot," which leverages the rich flavors of local cow's milk.Expand

Devon Blue is a semi-hard artisan cheese made from raw milk of Ayrshire cows. It is produced by Ben Harris and Robin Condgen of Ticklemore Cheese. In order for the blue mold to develop, Devon Blue needs to mature for 6 to 8 months. The cheese has a dense, crumbly, and firm texture; the aromas are earthy, while the flavor is spicy, smooth, and buttery. It is recommended to pair Devon Blue with a glass of cider.Expand

Cornish Blue is an English blue cheese produced in Cornwall. The cheese is made from pasteurized cow's milk and it's designated to be eaten young. The texture is dense, moist, sticky, and buttery. The aromas are mild and sweet, while the flavors are creamy, sweet, and mild. Due to its mild flavors, the cheese is very versatile and can be used in cooking. It's recommended to sevre it on crusty bread with chutney on the side or crumble it over buttery new potatoes. Pair it with a glass of port. Cornish Blue has been voted Supreme Champion at the 2010 World Cheese Awards.Expand

Bath Blue is an English cheese made with cow's milk. This blue cheese has a natural rind and a smooth and creamy texture, while the flavors are strong and clean. It matures in stone rooms for 8-10 weeks before consumption. Bath Blue has won the Supreme Champion title at the 2014 World Cheese Awards, making it even more popular than it had been before.Expand

Beenleigh Blue is an English cheese hailing from Devon, where it's produced by Ticklemore Cheese Dairy. This blue cheese is made from pasteurized sheep's milk and it's based on a Roquefort recipe. It's produced between January and July with the milk of Dorset-Friesland sheep in Cornwall, and the maturation period lasts for 6 months. Underneath its natural crusty rind with patches of white, grey, and blue mold, the texture is dense, smooth, moist, and crumbly. The aromas are nutty, while the flavors are salty, spicy, and reminiscent of burnt caramel with hints of sweetness. It's recommended to pair Beenleigh Blue with a glass of Port, Mead, or Merlot.Expand

Harbourne Blue is an English cheese hailing from Totnes in Devon, where it's produced by Ticklemore Cheese Dairy. The cheese is made from pasteurized goat's milk. Underneath its natural rind, the texture is crumbly, close, dense, and creamy, often with very light blue veining. The aromas are clean and floral with hints of yogurt, while the flavors are mild, spicy, and sweet but they vary in strength throughout the season. It's recommended to pair this semi-soft blue cheese with a glass of Port, Bordeaux, or Sauternes.Expand

Exmoor Blue is a handmade, soft, blue veined cheese with blue and white moldy coating made from Jersey cows' richly flavored full fat milk. Its texture is buttery and soft with a slightly peppery taste at the finish, and the cheese is matured for three to six weeks while being turned every other day. Only vegetarian rennet is used when making Exmoor Blue, making it suitable for vegetarians. Tastes even better on a baked potato or paired with a powerful red wine.Expand

Made from a traditional recipe and using unique skills, Dorset Blue Vinny is made from high quality milk in Dorset, firm in texture and piquant and peppery mild to strong in flavor. It contains irregular blue or green veining in the interior and a dry, moldy brown coat on the exterior. Texture is crumbly due to the lower fat content and it ages for twelve to eighteen months before consumption. It goes really well with eggs, for example in frittatas, or crumbled in scones. As for beverages, try pairing it with a red wine or port.Expand