Blue Cheshire, penetrated by mould during ageing, has a beautiful golden interior tinted with blue veins. It is distinctively crumbly, creamy and rich, but milder in flavour compared to English Stilton, with a mellow piquant note. Blue Cheshire has not been widely produced since the 1990s, but recent demand for the cheese has spurred a revival. Delicious on a ploughmans, melted over field mushrooms or steak, blended in a sauce or simply served with fresh bread.
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