Blue Cheese

These cheeses range between hard and soft, mild and strong, but always have distinct blue or green veins running through them. The veins are a type of penicillin and are usually introduced by hand into the interior of the cheese with the use of a metal spike.
390 - Caradon Blue

Caradon Blue

An attractive individual truckle of soft textured, creamy blue cheese with a natural rind

Looking for a way to diversify their farm business and add value to their own milk, Philip and Carol Stansfield spotted the gap in the market for British blue cheeses that could compete with imported ones.
Recognising that the high rainfall and mild climate of Cornwall created excellent humidity, ideal for cheese maturing, the Stansfields decided the location of their farm was ideal for artisan cheesemaking and would give the cheese its unique taste and character and therefore started production on a small scale in 2001.

The simple production process is carried out entirely by hand, relying on the skilled cheesemakers and the quality of the milk from the farm's own Friesian Holstein cows. To make the cheeses, vegetarian rennet and starter cultures are added to the milk which are dry salted by hand before being left to mature. The blueing occurs with a little help from nature and by piercing the cheeses each week with stainless steel rods, allowing in air which helps the blue mould spread right through each cheese.

Unique to Paxton & Whitfield, Caradon Blue is designed to be eaten as a young cheese and is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue. The cheese is firm in texture with a mild and creamy flavour that hints of the blue veins within it, but without any of the harshness that can be associated with blue cheeses. It has a very creamy, slightly sweet aftertaste that has an enticing delicacy seldom seen in British blues.

Cornish Blue Cheese made by Philip and Carol Stansfield was awarded Supreme Champion at the Royal Bath & West show in 2008 and 2010 and Supreme Champion of the World Cheese Awards 2010, beating 2600 entrants and being the first British cheese to win the award in a decade.

Not for export  PLU: 390

Out of stock

per cheese

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Pasteurised
  • Vegetarian Yes
  • Region Cornwall
  • Organic No
  • Flavour Mild and creamy
  • Accreditation None
  • Weight 450g

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkMonbazillac


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1730 kJ
  • Energy kcal417 kcal
  • Fat34.4 g
  •      of which saturates 20.54 g
  • Carbohydrates1.0 g
  •      of which sugars 0.1 g
  • Protein25.3 g
  • Salt2.35 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

This site uses cookies. By continuing to browse this site you are agreeing to our use of cookies. Find out more here.