First thing in the morning the pasteuriser is heated up and sanitised for the day’s work.
Once ready, we pasteurise the milk and pump it through to a heated vat increasing the milk temperature. Starter culture and blue mould are then added to give the correct flavours, texture and acidity. The contents of the vat are then allowed to ripen and vegetarian rennet is added, which coagulates and sets the milk into a solid called curd.
My uncle brings some of your Barkham Blue to the family Christmas dinner at our house every year. It is the most delicious blue cheese I have ever tasted! We all love it and it’s become one of our family Christmas traditions.
I took a whole one to France with me and my French hosts demolished it all within three days. Very popular!
Had a small piece of Barkham Blue from a selection for a cheese platter at the Kingham Plough Mr Chipping Norton. Beautiful and creamy.
These last three days I have had great hunks of your extraordinary Barkham Blue which I bought at Paxton and Whitfield on Monday and soon I will be going back to America. I am writing you to find out how I might be able to get some of it sent to California. This is a masterful cheese beginning the moment you slice into it and see that great burst of yellow pate. The texture the balance the surprise the lingering complexity…oh I do hope that there is some way I can get it shipped to me. With my fingers crossed and great admiration for your achievement.
Just finished some of your Barkham Blue cheese which I got from the cotswold cheese company. It really is fantastic – firm like a Stilton but more yielding and flavoursome with a great creamy finish. I’m very impressed – we’ll done on making such a great cheese. Keep it up! Thanks.
Just tasted your Barkham Blue brought from Farringtons Farm Shop. All I can say is “WOW”!!! Magnificent texture and taste . Thank you.
Our granddaughter Katie just loves cheese. The thing is, she never sees much of it now. My wife’s sister Julie from London brings us some of your cheese when she visits us. Katie always wants some when she visits because she loves cheese so much. We can’t say no without bucket loads of tears from her. The thing is that dad, who is 84, has come to live with us and he has acquired a taste for it and he eats nearly all of it. (We try to say no to him but he also gives us bucket loads of tears!) It’s like a war zone in our house. Katie on one side and dad on the other. Pistols at dawn. My wife and I rarely get any. Still, we are glad that we can please Katie (sometimes) and also please dad (who is a greedy old so and so). I would ask Julie to bring more but I know where it will end up. All in dad’s stomach! Or in Katie’s! Thank you very much for delicious cheese. In dad’s words, “the best thing since sliced bread”! (Or that could be on sliced bread!)
Now I have found a local supplier, a pleasant walk for me, I intend to buy one whole cheese per fortnight which means that other customers including some friends are bereft of the finest cheese I have ever tasted (and I have tasted quite a few) after I have visited.
I am writing to you as I have been a huge fan of your Barkham Blue cheese for a while now since the kind lady in my local shop let me taste it instead of my usual Stilton. This leads me onto letting you amend your bulging outlets list. I just can’t get enough of the B. Blue and now find my old favourites rather bland! That is quite special considering I live virtually in Stilton territory! Shhhhh!
Just thought I would drop you a line to comment on your beautiful Barkham Blue cheese. I bought some from a market stall in Horsham a few weeks ago and it was one of the best blue cheeses I have tasted , so creamy (thanks to your Guernsey girls no doubt!).