Exmoor Blue Cheese

Exmoor Blue Cheese, originally called Jersey Blue is a creamy yellow farmhouse blue cheese produced at Willet Farm, Lydeard St Lawrence, near Taunton, Somerset by a Dr Alan Duffield. He first started to make it is 1986 originally from a mix of unpasteurized Jersey cow's, goat's or sheep's milk. In 1990 he started to use only Jersey cow milk.It is made from unpasteurized Jersey cow's milk using Penicillium roqueforti bacteria, along with vegetarian rennet to curdle the milk. The curd is then cut and drained and put into moulds. Holes are then created in the young cheese to allow air to penetrate. A spary of Penicillium candidum bacteria, is then applied and theresulting cheese aged 2 to 4 months.

Exmoor Blue Cheese

Exmoor Blue CheeseThe cheese has European PGI designation. In 2002 the business was purchased by two former employees Ian and Ruby Arnett.

Contributed by: James Timothy