A favourite of Rick Stein and Raymond Blanc, Mrs Bell's Blue is as creamy as her sister cheese, the Yorkshire Blue, but distinct in appearance via its whiter coloured body, contrasting beautifully with the blue/green veins.
Mrs Bell's Blue is made from the finest quality sheep milk.
Shepherd's Purse produce in small vats and after the first 24 hours of turning and formation, they hand salt each cheese. Each batch is then matured for a minimum of 10 weeks. This achieves the complex blue flavour that’s comparable to Roquefort but creamier and mellower.
Mrs Bell's Blue launched in 1995 and made an immediate mark by winning two gold medals and Reserve Supreme Champion at the prestigious Nantwich International Cheese Show. It is their most awarded cheese on the international stage having won more than 75 top awards over the years!
It has a delicate, bloomy rind that encases a rich, ivory-coloured paste. The flavour profile of St. Marcellin is mild and creamy, with subtle nutty and earthy undertones that become more...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses.
The curd is carefully packed into moulds to achieve its unique rustic shape and then...
