In the best possible way I was deceived at first sight by Blackburn Blue having made the wrong assumptions about the delights contained within. Because of the blue on the outside, and the fragrance I was waiting to compare this to a Roquefort, Stilton or a Gippsland Shadows of Blue. It is an unctuous pleasure and a serendipitous surprise.
Cutting the cheese open reveals a cheese with consistent off white colour veering towards orange. Not a blue vein in sight. I found the texture alluring, like a very dense cream. Cutting through it vaguely reminded me of the texture of French Boursin because of the creamy density but without Boursin’s flakiness.
And the flavour? I loved it. Good flavour dominated by the creaminess rather than the blueyness (okay, I doubt that’s a word). The entire block lasted 10 minutes as a craved for more. I think you give this to a friend who says they have never liked a blue cheese but is open to trying again. It will begin the conversion process.
It is made in Melbourne by Powerhouse Cheeses.
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Powerhouse Cheese: Cheeky Blue: wonderful soft blue …again with the blue stuff on the edge, and with cow’s milk, from the same producer