Oxford Blue cheese is a creamy semi-soft blue veined cheese with a striking looking rind. The cheese is made in a Stilton Dairy to precise specifications to create a uniquely smooth texture. It also has the strong taste you’d expect from a blue, but much creamier than stilton.
Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England. It is a soft and creamy cheese that has tangy, aromatic and spicy qualities. Oxford Blue was created by French baron Robert Pouget in 1995, and by 2013, around five tonnes were produced monthly.
Oxford Blue is prepared using unpasteurised cow’s milk and is aged for 14 to 16 weeks. In addition its rind is sticky and wet in texture. Above all, the cheese is soft, creamy and moist, has aromatic, tangy and spicy qualities, and has traces of white wine and chocolate in its flavour. Similarly, it has been described as a “French-style English blue” that can be used “as an alternative” to Stilton cheese”, and therefore as similar to Dolcelatte and St Agur cheeses, with a less strong flavour than Roquefort or Stilton.
Oxford Blue was created by French baron Robert Pouget in 1995. After that, production of Oxford Blue has taken place at a new, small dairy in Burford, Oxfordshire, which was developed in a converted barn. At the Burford site in 2013, Pouget encountered an initial problem of having nowhere to dispose of waste whey, a byproduct of the cheese’s production, which was at around 50,000 litres each month. The problem was solved by the introduction of an anaerobic digester to process the whey. After that, in April 2013, around five tonnes of Oxford Blue were produced monthly. In 2015 the cheese was distributed by the Oxford Cheese Company.