Devon Blue

Name: Devon Blue
SKU: 3321
Availability: InStock

Price range: £7.95 through £90.00

A mellow and tangy blue with unique crumbly texture.

SKU: N/A Category: Cheese Counter

More Info

Producer

Ticklemore

Region

Devon

Allergens

Milk

Style

Blue

Milk Type

Cow

Vegetarian

Yes

Pasteurized

Yes

Best accompanied by

Adam Pinot Blanc 'Les Natures'

Try serving with

Global Harvest pear

From Ticklemore cheeses, on the banks of the River Dart, Devon Blue is a cows milk, crumbly, tangy unique blue cheese created by Robin Congdon. It was the third cheese developed by the blue cheese specialist following their ewe's milk and goat's milk cheeses Beenleigh and Harbourne Blue.

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.

Robin Congdon was one of the first pioneers in the 1970s to revive the tradition of milking sheep in the UK. He started off with thirty sheep on a smallholding near Exeter and initially produced yogurt and soft cheeses which he took to London once a week to sell. Within a few years, he was introduced to Maurice Ash who was connected with the Dartington Hall Estate and the two went into partnership on a larger farm alongside the river Dart. Here Robin developed Beenleigh Blue named after the hamlet in which it was first made and later Harbourne Blue named after the tributary of the Dart which flows through Beenleigh. Several years later he created Devon Blue using the cows’ milk of a neighboring farmer.