Patrick Oconnell
Barkham Blue is a popular, award-winning blue cheese made in the village of Riseley on the outskirts of Reading. It is produced by a small, family-run business called Two Hoots Cheese, 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.
| Characteristics | Values |
|---|---|
| Location | Barkham, on the Hampshire/Berkshire border |
| Manufacturer | Two Hoots Cheese |
| Manufacturer's location | Riseley, on the outskirts of Reading |
| Manufacturer's business type | Small, family-run |
| Manufacturer's experience | Since 2003 |
| Manufacturer's team | Husband and wife, Sandy and Andy Rose, and their daughter Nia |
| Cheese type | Blue |
| Cheese shape | 1.2kg ammonite-shaped round |
| Cheese colour | Deep yellow with dark blue-green veins |
| Cheese texture | Buttery, melt-in-the-mouth |
| Cheese taste | Rich blue, without harshness |
| Cheese ingredients | Pasteurised cows' and ewes' milk |
| Cheese ingredients | Channel Island milk |
| Cheese ingredients | Guernsey milk |
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What You'll Learn
- Barkham Blue is made in the village of Riseley, on the outskirts of Reading
- It is made by a husband and wife team, Sandy and Andy Rose, who have been making cheese since 2003
- Barkham Blue is made with Channel Island milk, specifically Guernsey milk
- It is made in a 1.2kg ammonite-shaped round
- Barkham Blue is made in the village of Barkham on the Hampshire/Berkshire border
Barkham Blue is made in the village of Riseley, on the outskirts of Reading
The cheese is made with Channel Island milk, which gives it a rich blue taste and a smooth, buttery texture. It has a distinctive appearance, with a deep yellow interior spread with dark blue-green veins. Barkham Blue is made in a 1.2kg ammonite-shaped round and is covered in an attractive natural mould-ripened rustic rind.
Despite being made with Guernsey milk, which usually doesn't lend itself well to blue cheese, Barkham Blue has a beautifully creamy texture without the harshness associated with some blue cheeses.
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It is made by a husband and wife team, Sandy and Andy Rose, who have been making cheese since 2003
Barkham Blue cheese is made in the village of Riseley on the outskirts of Reading, located on the Hampshire/Berkshire border. It is made by a husband and wife team, Sandy and Andy Rose, who have been making cheese since 2003. They have recently been joined by their daughter Nia. The Roses make their cheese in the traditional way, using pasteurised cows' and ewe's milk. Barkham Blue is one of their most popular cheeses and has won many awards over the years. It has a rich blue taste and a smooth, buttery texture, melting in the mouth without the harshness associated with some blue cheeses. It is made using Guernsey milk, which is usually too rich for blue veining and can make the milk go sour, but Barkham Blue doesn't suffer from this at all. The cheese has a distinctive appearance, with a deep yellow interior spread with dark blue-green veins and an attractive natural mould-ripened rustic rind.
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Barkham Blue is made with Channel Island milk, specifically Guernsey milk
Barkham Blue is made in the traditional way with pasteurised cows' and ewe's milk. It has a rich blue taste and a fabulously buttery texture. It melts in the mouth without the harshness associated with some blue cheeses. It has a distinctive appearance, being covered in an attractive natural mould ripened rustic rind. The deep yellow moist interior is spread with dark blue-green veins.
Barkham Blue is made in a 1.2kg ammonite-shaped round. Usually, Guernsey milk doesn't lend itself well to blue cheeses as it is particularly rich and the blue veining can make the milk go sour, but Barkham Blue doesn't suffer from this at all. It is beautifully creamy, with the cheesemakers themselves describing it as 'blue butter'.
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It is made in a 1.2kg ammonite-shaped round
Barkham Blue cheese is made in the village of Barkham on the Hampshire/Berkshire border. It is produced by Two Hoots Cheese, a small, family-run business that has been making cheese since 2003. Barkham Blue is one of their most popular cheeses, winning many awards over the years. It is made in a 1.2kg ammonite-shaped round and has a distinctive appearance. The cheese has a deep yellow, moist interior spread with dark blue-green veins and is covered in an attractive natural mould-ripened rustic rind. It has a rich blue taste and a smooth, buttery texture, melting in the mouth without the harshness associated with some blue cheeses. Barkham Blue is made using Channel Island milk, specifically Guernsey milk, which is particularly rich and usually doesn't lend itself well to blue cheeses. However, Barkham Blue doesn't suffer from this issue and has a beautifully creamy texture, described by its makers as 'blue butter'.
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Barkham Blue is made in the village of Barkham on the Hampshire/Berkshire border
Barkham Blue is made from Channel Island milk, specifically Guernsey milk, which is known for being particularly rich. This type of milk usually doesn't lend itself well to blue cheese, as the blue veining can make the milk go sour, but Barkham Blue doesn't suffer from this issue. The cheese has a rich blue taste and a smooth, buttery texture. It melts in the mouth without the harshness associated with some blue cheeses.
The cheese is made in a 1.2kg ammonite-shaped round and is covered in an attractive natural mould-ripened rustic rind. The deep yellow, moist interior is spread with dark blue-green veins. Barkham Blue is one of the most popular cheeses at Stansted Park Farm Shop and has won many awards over the years.
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Frequently asked questions
Barkham Blue Cheese is made in the village of Barkham on the Hampshire/Berkshire border.
Barkham Blue Cheese has a rich blue taste and a smooth, buttery texture.
Barkham Blue Cheese is made by husband and wife team Sandy and Andy Rose, who have been producing cheese since 2003.
