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.
5116 - 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

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

Barkham Blue is a unique artisan Blue which has a distinctive appearance. The mould ripened cheese is 1kg in weight, ammonite shaped and covered in an attractive, natural, rustic rind and the deep yellow moist interior is spread with dark bluey green veins.

Barkham Blue has a delicious unique flavour due to its rich milk. When mature it becomes very soft and buttery which melts in the mouth and does not leave the harsh metallic taste sometimes associated with blue cheese.

Barkham Blue was awarded Supreme Champion at the 2015 British Cheese Awards
Barkham Blue was awarded super gold at the 2013 world cheese awards, 2 Silver awards at British Cheese Awards and 1 star Gold at Great Taste Awards.
Barkham Blue was also previously awarded Best Blue Cheese, Best English Cheese and Supreme Champion at the British Cheese Awards 2008, and a gold medal at the World Cheese Awards in the same year.

Not for export  PLU: 5116
per cheese

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Pasteurised
  • Vegetarian Yes
  • Region Berkshire
  • Organic No
  • Flavour Buttery and spicy
  • Accreditation None
  • Weight 200g

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 kJ1550 kJ
  • Energy kcal374 kcal
  • Fat32.3 g
  •      of which saturates 23.1 g
  • Carbohydrates2.8 g
  •      of which sugars 1.9 g
  • Protein17.9 g
  • Salt0.9 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

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