Barkham Blue 200g

Barkham Blue 200g

A creamy, slightly open textured cheese with a rustic rind and a yellow, moist interior streaked with blue veins

£7.60 per unit
Pasteurised Vegetarian Rennet Cow
PLU 5116

Key Facts

  • CountryEngland
  • RegionBerkshire
  • FlavourButtery and spicy
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo
  • Weight200g
  • Weight TypeMin

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

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1550
  • Energy kcal374
  • Fat32.3
  • Of which saturates23.1
  • Carbohydrates2.8
  • Of which sugars1.9
  • Protein17.9
  • Salt0.9
Name & address of food supplier

Paxton & 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 sales@paxtonandwhitfield.co.uk.

About

Barkham Blue is hand made by the artisan cheese makers Sandy and Andy Rose of Two Hoots. Two Hoots are a small family business located in the village of Barkham on the Hampshire/Berkshire border, which make handmade cheeses in the traditional way using the pasteurised milk from Channel Island breeds of cows. They have been making cheese since 2003 and their cheeses have won a succession of awards. They decided to use Jersey and Guernsey cows as Sandy grew up on her mum and dad’s dairy farm in Shurlock Row near Twyford where he milked Jersey and Guernsey cows. This was an unusual decision as their milk is particularly rich and isn’t often used for Blue cheeses as the richness can go sour with blue veining

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