Made by Judy Bell in Thirst N. Yorks, this award-winning Ewe’s milk cheese is often compared to Roquefort but it has a sweeter, milder and less salty flavour. The cheese is made from a continental recipe, which requires the cheese to be handmade, curdled with vegetarian rennet, then salted and matured for between ten and twelve weeks until it develops a rich greeny/blue veining and a distinctive whiteness. Mrs Bell’s Blue cheese is made with pasteurised milk.
