Blue Murder
£7.95 – £15.90
Originally developed by Blur bassist Alex James and cheese writer Juliet Harbutt, this bold blue salty cheese is made by Highland Fine Cheeses in Tain Scotland.
Producer
Ruaraidh Stone Highland Fine Cheeses
Region
Scottish Highlands
Allergens
Milk
Style
Blue
Milk Type
Cow
Vegetarian
Yes
Pasteurized
Yes
Best accompanied by
La di Motte Pinot Grigio or ERA Extra Dry Organic Prosecco
Try serving with
Pure Devon Honey and walnuts, or acidic fruit to balance the saltiness.
Cooking Tip
Venison and Blue Murder Pie is a must try, and it also makes a mean blue cheese sauce and souffle.
Blue Murder is a cheese of a cumulation of creative minds: Alex James of Blur fame (now experimenting with cheese from his farm in the Cotswolds), Juliet Harbutt, New Zealand native, cheese writer and founder of the British Cheese Awards, and the Stone family from Highland Fine Cheeses. Having worked with dairies around the UK, Alex and Juliet set out to create a new steely blue, armed with rich milk from a herd of Holstein Friesian cows, who roam freely in luscious highland grass filled fields. The team developed a cheese unique to the UK. Aged a minimum of ten weeks, Blue Murder arrives in cube form with thin grey rind, butter kissed interior and shards of blue veins running throughout. Younger cheese is spicy and has a feta-esque texture, but when aged turns creamier. The ending is sweet and salty with hints of continental chocolate. It would be a crime not try this cheese.
Upon completion of your order, you will be asked to select a delivery date. We will always work to deliver to you on your date chosen but sometimes delays may occur. We will contact you if a change to the delivery date is required. At check-out, your delivery charge will be calculated.
All our products are packed in Cheese Cuisine boxes (unless you have ordered a giftbox or added a hamper to your order) with filling (bubble wrap where needed) and gel ice packs when required, to preserve the quality of fresh products.
Your cheese will arrive wrapped in speciality cheese paper and we recommend you refrigerate it as soon as it arrives. We recommend using your cheese within five days of purchase, however, many cheeses will last far longer. To serve, take your cheese out of the fridge, unwrap, and let it come to room temperature before serving (about an hour). To see more about taking care of cheese click here.
Wherever possible, we use environmentally friendly packaging, including recycled and compostable material. We are not big on paper waste; all the information on our products can be found on our website. However, if your order is a gift, select the option at check-out to include a personal message on a gift card with information letting the recipient know how they can find out about their products on our website.
With a strong cheese history running through the family, you can still find the Stone family firmly behind the reigns today. In 1994 Rory joined mum Susannah and his older brother in the family business of cheese-making, and has headed up the company ever since. Now the company is focused on mould ripened cheese, with brie, blue and washed rind styles. The milk comes from three farms, Sibster, just west of Wick, Thrumster, with a herd of organic Jersey cows, and Rootfield on the Black Isle, which is converting to Ayrshire cows.
