We have always been BIG fans of the Cornish Blue made in Liskeard by Philip and Carol Stansfield. It is a soft, mellow and sweet blue cheese – which will melt in your mouth! It is quite often a cheese we recommend for cheese wedding cakes as they do a fabulous little truckle.
Anyway – they have just won this year’s World Cheese Awards they were up against 2,600 entries from 26 countries.
Roquefort and Époisses de Bourgogne, world famous French cheese producers, are feeling rather ’blue’ after Cornish Blue was declared the world’s best. Although, the great classics from France will retain their positions on the cheeseboard, Britain has joined the league. We now have 700 home-grown cheeses while the French only 600…
So what makes Cornish Blue the King of the Blues?
The production process is carried out entirely by hand, relying purely on their skilled cheesemakers. Vegetarian rennet and special starter cultures are added to the milk to make the cheeses, which are dry salted by hand before being left to mature for between 12 and 14 weeks. The blueing occurs with a little help from nature and by piercing the cheeses each week with stainless steel rods, allowing in air which helps the blue mould spread right through each cheese.
They have also received ‘Supreme Champion Cheese’ from The Royal Bath & West Show 2010 – so this is one cheese that should be on your Christmas list.
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