Cornish Blue
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Cornish Blue

A cheese with a soft, dense texture and a buttery yet tangy flavour that is not overpowered by excessive blue tones

£6.25 per 250g
Pasteurised Traditional Rennet Cow

Key Facts

  • CountryEngland
  • RegionCornwall
  • FlavourCreamy and buttery
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

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


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

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1730
  • Energy kcal417
  • Fat34.4
  • Of which saturates20.54
  • Carbohydrates1
  • Of which sugars0.1
  • Protein25.3
  • Salt2.35
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


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 a blue cheese that could compete with imported blue cheeses. Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue. 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 Cornish Blue its unique taste and character and therefore started production on a small scale in 2001.

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