A favourite of Rick Stein and Raymond Blanc, Mrs Bell’s Blue is as creamy as her sister cheese, The Yorkshire Blue, but whiter in appearance. Once its handmade and salted each batch, they’re matured for a minimum of 10 weeks. This achieves the complex blue flavour that’s comparable to Roquefort but creamier and less salty. Launched in 1997, Mrs Bell’s Blue made an immediate mark by winning two gold medals and Reserve Supreme Champion at the prestigious Nantwich International Cheese Show.
Mrs Bell’s Blue is considered to be one of the best ewes’ milk blue cheeses in Europe. The milk’s meadowy sweetness and the cheese’s saltiness deliver a rich, complex flavour. Milder than a Roquefort but punchy enough for any blue cheese fan.