Buxton Blue is a cylindrical shaped, blue veined, russet coloured, full fat hard cheese, made from cow’s milk
The cheese originates from the area around Buxton, Derbyshire. Production of the cheese is limited to the counties of Derbyshire, Nottinghamshire and Staffordshire.
The cheese is made in the named area with milk from the area, except in times of shortage when it may come from the neighbouring counties of Shropshire and Cheshire. The local knowledge and skills of the cheesemakers is important in the authentic, unvarying method for producing the cheese.
Most of the milk is from farms in the geographical area. The cheese is produced only in the area of Buxton using the traditional skills and knowledge of the cheesemakers.
Method of production
Following the addition of starter culture, annatto, blue mould culture and rennet, the resulting curds are cut, scalded and drained. After process of breaking, turning, salting, milling and hoop filling, the cheeses are pressed, bandaged, pierced repeatedly from side to side and left to mature for 6 weeks.
There are currently no producers of this cheese