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Barkham Blue is a semi-soft blue cheese made using pasteurised Guernsey milk and vegetarian rennet. Moulded into a distinctive ammonite-shaped round, it is salted in brine before being pierced to introduce oxygen, a crucial step in its maturation. Over the next 4–5 weeks, this oxygen allows the blue mould cultures to flourish. As a result, Penicillium roqueforti spreads through the pierced “veins”, giving the cheese its signature blue marbling
Barkham Blue is a semi-soft blue cheese made using pasteurised Guernsey milk and vegetarian rennet. Moulded into a distinctive ammonite-shaped round, it is salted in brine before being pierced to introduce oxygen, a crucial step in its maturation. Over the next 4–5 weeks, this oxygen allows the blue mould cultures to flourish. As a result, Penicillium roqueforti spreads through the pierced “veins”, giving the cheese its signature blue marbling
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