A soft creamy blue cheese with just the right amount of salt and a clean tasting tang. Oxford Blue is the rather lovely result of one man’s quest to create the English answer to soft blue classics such as Dolcelatte and Gorgonzola. Baron Pouget sought to make a full flavoured but gentle blue without the strength of a Stilton or Roquefort. A couple of gold medals later, he’s done the world of artisan English cheese proud.
What with? A wodge of Oxford Blue, a handful of walnuts and a good spicy red is a feast in itself. Sublime stirred into pasta with wilted spinach or melted on a roasted butternut squash.