This is a rich, pasteurised, sophisticated blue cow's milk cheese created by Alex James, former band member of BLUR, turned cheesemaker in collaboration with Judy Bell (Shepherd's Purse). Alex James stepped away from his Rock ’n’ Roll lifestyle in 2003 for a 200-acre farm in a small village located between Chipping Norton and Stowe-on-the-Wold where he converted his stone outbuildings into cheesemaking rooms. James is passionate about cheese and fluent on the subject.
BLUE MONDAY has won several awards including Gold at the BRITISH CHEESE AWARDS 2017 and Silver at the WORLD CHEESE AWARDS in 2019.
Blue Monday is matured for a minimum of 12 weeks. This unique blue develops a wonderfully soft, mellow and creamy texture, with a faintly sweet, intensely savoury, spicy, rich and complex flavour. The cheese has bold cracks and blue streaks with a thin natural rind. The rind is edible with notes of herbs and minerals.
BLUE MONDAY is now made by the very skilled team at Shepherd's Purse in Thirsk, North Yorkshire. Having started by making cheese only from sheep’s milk, they extended their range to include cow’s milk and even water buffalo milk cheeses, Judy Bell and the team at Shepherd's Purse have grown organically over the years.
Today, they are best known for their blue cheeses, Yorkshire Blue and Harrogate Blue, which won Super Gold at the World Cheese awards and named in the top 15 cheeses in the world! Shepherd's Purse remain a proud, independent family business, making cheese in the traditional way on their farm in North Yorkshire. The team is now made up of 35 passionate artisans being led by Judy’s two daughters Katie and Caroline.
This cheese makes amazing blue cheese sauce for a steak, or just as a big chunk on some Lincolnshire plum bread with some quality Jersey butter.
Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
Buffalo Blue delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate.
It's an extremely special cheese and best tasted...
Creamy, sweet, herbaceous and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mellow creaminess....
Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
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...
Olde York is a soft white cheese made using the coulommier method. After gently layering the curds into the moulds, they leave them to set under their own weight. The resulting delicate texture...
The unlikely pairing of cheese and lavender makes a mind-blowingly delicious cheese.
Made with ewes’ milk, Shepherd's Purse master cheesemakers roll the cheese in dried lavender flowers.
Left to...
"Beautiful, creamy buttery moist, full bodied. Savoury and salty. Becomes creamier in the mouth. Exceptional and moist, perfect cheese." Victoria Urresti - Cheese Expert and World Cheese Awards Top...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
This is a rich, pasteurised, sophisticated blue cow's milk cheese created by Alex James, former band member of BLUR, turned cheesemaker in collaboration with Judy Bell (Shepherd's Purse). Alex James stepped away from his Rock ’n’ Roll lifestyle in 2003 for a 200-acre farm in a small village located between Chipping Norton and Stowe-on-the-Wold where he converted his stone outbuildings into cheesemaking rooms. James is passionate about cheese and fluent on the subject.
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