Bushra Griffith
Barkham Blue is a semi-soft blue cheese with a unique ammonite shape and a rich, creamy flavour. It is produced by the Rose family, who run Two Hoots Cheese, a small family business located in the village of Barkham on the Hampshire/Berkshire border. The cheese is made using milk from Channel Island cows, specifically a mix of Guernsey and Jersey milk, which is typically too rich for blue cheese production.
| Characteristics | Values |
|---|---|
| Place of Origin | Barkham, a village on the Hampshire/Berkshire border, England |
| Manufacturer | Two Hoots Cheese, a small family business run by husband and wife team Sandy and Andy Rose |
| Milk Type | A mix of Guernsey and Jersey milk from Channel Island cows |
| Texture | Buttery, creamy, semi-soft |
| Rind | Thin, delicate, mouldy |
| Taste | Rich blue, peppery tang |
| Pairing | Sweet dessert wines, Paxton's Vintage Port |
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What You'll Learn
Barkham Blue is from the village of Barkham, on the Hampshire/Berkshire border
Barkham Blue is a rich and creamy semi-soft blue cheese with a unique ammonite shape and appearance. It is produced with milk from Channel Island cows, specifically a mix of Guernsey and Jersey milk. This type of milk is usually too rich for blue cheese production as the blue veining can cause the milk to sour. However, Barkham Blue defies this norm, resulting in an exquisitely creamy cheese with a melt-in-the-mouth flavour. When young, it is firm and dense with grassy notes, but as it matures, it softens and the buttery quality of the milk becomes more pronounced.
Barkham Blue is produced by Two Hoots Cheese, a small family business located in the village of Barkham on the Hampshire/Berkshire border. The cheese has been made by the Rose family for over 20 years and is their most popular product, winning many awards. Husband and wife team Sandy and Andy Rose started making cheese in 2003 and have recently been joined by their daughter Nia. The Wigmore family, cousins of Sandy Rose, also produce Barkham Blue alongside their Waterloo, Wigmore, and Maida Vale cheeses.
Barkham Blue is best paired with sweet drinks such as dessert wines or Paxton's Vintage Port to contrast its creamy, gently spiced flavour. When storing Barkham Blue or any other cheese, it is best to keep it whole in a refrigerator's salad drawer, which will retain humidity.
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It's made by Two Hoots Cheese, a small family business
Barkham Blue is a rich and smooth, semi-soft blue cheese with a unique shape. It is made using a mix of milk from Jersey and Guernsey cows, which is typically too rich for blue cheese production. However, Barkham Blue defies this norm, resulting in an exquisitely creamy cheese with a deep yellow, moist interior spread with dark blue-green veins. It has a wonderful creaminess due to its rich milk, and when young, it is firm and dense with grassy notes. As it matures, it softens and the buttery quality of the milk becomes more pronounced.
This beloved local cheese is made by Two Hoots Cheese, a small family business located in the village of Barkham on the Hampshire/Berkshire border. Husband and wife team Sandy and Andy Rose have been making cheese since 2003, and they were recently joined by their daughter Nia. Their most popular cheese, Barkham Blue, has won many awards over the years. The Roses also make other cheeses, including Waterloo, which is made with the same milk as Barkham Blue.
The origin of the Barkham Blue recipe was based on Sandy Rose's desire to make a cheese specifically from the incredibly rich and golden milk of Channel Island cows, which her father had farmed. This presented a unique challenge, as the blue veining in blue cheese can cause fatty, rich milk to sour. However, the Roses successfully created a deliciously creamy blue cheese that has become a local favourite.
Barkham Blue pairs well with sweet drinks that contrast its creamy, gently spiced flavour, such as the juicy dark fruit of Paxton's Vintage Port. It can also be enjoyed with sweet dessert wines, which complement its rich, buttery taste.
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The cheesemakers describe Barkham Blue as 'blue butter'
Barkham Blue is a rich and creamy blue cheese with a unique ammonite shape. It is produced by the Rose family, who run Two Hoots Cheese, a small family business located in the village of Barkham on the Hampshire/Berkshire border. Husband and wife team Sandy and Andy Rose have been making cheese since 2003, and have recently been joined by their daughter Nia.
The cheese is made using milk from Channel Island cows, specifically a mix of Guernsey and Jersey milk. This milk is known for being incredibly rich and golden, which is a challenge for blue cheese production as the blue veining can cause the milk to sour. However, the Roses have managed to create a deliciously creamy cheese with a deep yellow, moist interior spread with dark blue-green veins.
The cheesemakers describe Barkham Blue as "blue butter" due to its smooth, buttery texture that melts in the mouth. When young, Barkham Blue is firm and dense with grassy notes. As it matures, it softens and the buttery quality of the milk becomes more pronounced. The cheese also has a peppery tang to the blue and rind.
Barkham Blue is best paired with sweet drinks such as dessert wines or Paxton's Vintage Port, which contrasts beautifully with the cheese's creamy, gently spiced flavour. It is a popular cheese that has won many awards over the years.
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It's made from the milk of Channel Island cows
Barkham Blue is a unique, semi-soft blue cheese with a rich, creamy, and smooth texture. It is produced with milk from Channel Island cows, specifically Jersey and Guernsey cows. The origin of the recipe was inspired by the desire to make a cheese from the incredibly rich and golden milk of these cows, which is a challenging feat for blue cheese due to the potential for the milk to sour.
The Rose family in Berkshire, England, has been crafting this award-winning cheese for over 20 years. Sandy Rose, whose father farmed Channel Island cows, and her cousin, Anne Wigmore of Village Maid Cheese, are both part of families with a rich history of cheesemaking. The Wigmore family also uses the same milk for their Waterloo cheese.
Barkham Blue is a local favourite, known for its distinctive ammonite shape and deep yellow interior laced with dark blue-green veins. It has a rich blue taste with a buttery texture that melts in your mouth, setting it apart from other blue cheeses that can sometimes be harsh. When young, Barkham Blue is firm and dense with grassy notes, maturing into a softer cheese that highlights the buttery quality of the milk.
The cheese is produced in the traditional way with pasteurised cow's and ewe's milk by the small family business, Two Hoots Cheese, located in the village of Barkham on the Hampshire/Berkshire border. It is recommended to be paired with sweet dessert wines or Paxton's Vintage Port to contrast its creamy, gently spiced flavour.
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It has a unique ammonite shape and appearance
Barkham Blue is a unique ammonite-shaped blue cheese with a rich flavour and a smooth, buttery texture. It is produced with milk from Channel Island cows, specifically a mix of Guernsey and Jersey milk, which is typically too rich for blue cheese production. However, Barkham Blue defies this norm, resulting in an exquisitely creamy cheese that the cheesemakers describe as "blue butter". The cheese is produced by Two Hoots Cheese, a small family business located in the village of Barkham on the Hampshire/Berkshire border. Husband and wife team Sandy and Andy Rose have been making cheese since 2003 and their daughter Nia has recently joined them.
Barkham Blue is a semi-soft cheese with a deep yellow, moist interior spread with dark blue-green veins. It has a delicate, thin rind and a wonderful creaminess due to its rich milk. When young, it is firm and dense with grassy notes. As it matures, it softens and the buttery quality of the milk becomes more pronounced. The cheese is best paired with sweet dessert wines or juicy dark fruit.
The unique shape and appearance of Barkham Blue have contributed to its popularity, and it has won many awards over the years. The Roses have been producing the cheese for over 20 years, and it is their most popular variety. Barkham Blue is a registered trademark of Two Hoots Cheese Ltd, and the family's dedication to their craft ensures that this beloved local cheese will continue to be enjoyed for years to come.
The process of making blue cheese involves adding cultures of the mould Penicillium to cow's milk, sheep's milk, or goat's milk. This results in the final product having a spotted or veined appearance throughout with blue, blue-grey, or blue-green mould. Blue cheese is known for its distinct savoury flavour, which can be attributed to the mould or specially cultivated bacteria. Barkham Blue's unique shape and appearance, along with its rich flavour and texture, set it apart from other blue cheeses and have helped it gain recognition and acclaim.
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Frequently asked questions
Barkham Blue Cheese is from the village of Barkham on the Hampshire/Berkshire border in the UK.
Barkham Blue Cheese is made by Two Hoots Cheese, a small family business run by husband and wife team Sandy and Andy Rose.
Barkham Blue Cheese is made using a mix of milk from Channel Island cows, specifically Jersey and Guernsey cows.
Barkham Blue Cheese has a rich blue taste with a smooth, buttery texture and a melt-in-the-mouth flavour. It is described as "blue butter" by its makers.
Barkham Blue Cheese pairs well with sweet drinks like dessert wines and vintage port.
