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Barkham Blue

Barkham Blue is hand made by the artisan cheese makers Sandy and Andy Rose of Two Hoots. Two Hoots is a small family business, named after two orphaned owls the couple took in and located in the village of Barkham on the Hampshire/Berkshire border.  This is a handmade cheeses, made in the traditional way using the pasteurised milk from Channel Island breeds of cows. Sandy and Andy Rose have been making cheese since 2003 and their cheeses have won a succession of awards. They decided to use Jersey and Guernsey cows as Sandy grew up on her mum and dad’s dairy farm in Shurlock Row near Twyford.  To use Channel Island breeds was an unusual decision as their milk is particularly rich and isn’t often used for Blue cheeses as the richness can go sour with blue veining

£3.95

Quantity: 100g

Quantity: 100g

Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet.

For allergens, please see ingredients.

Product Description

Barkham Blue cheese is a relatively mellow blue, with a peppery tang to the blue and rind.

The cheese is hand made by the artisan cheese makers Sandy and Andy Rose of Two Hoots – a small family business located in the village of Barkham on the Hampshire/Berkshire border. 

Two Hoots gained its name after two orphaned owls the couple took in and located in the village of Barkham on the Hampshire/Berkshire border.  This is a handmade cheeses, made in the traditional way using the pasteurised milk from Channel Island breeds of cows.

Sandy and Andy Rose have been making cheese since 2003 and their cheeses have won a succession of awards. They decided to use Jersey and Guernsey cows as Sandy grew up on her mum and dad’s dairy farm in Shurlock Row near Twyford.  To use Channel Island breeds was an unusual decision as their milk is particularly rich and isn’t often used for Blue cheeses as the richness can go sour with blue veining

Barkham Blue has a wonderful creaminess due to its rich milk. When young it is firm and dense with wonderful grassy notes. As it matures it softens and the buttery quality of the milk is more evident. The cheese melts in the mouth and never leaves the harsh metallic taste sometimes associated with blue cheeses.

A unique, artisan blue which has a distinctive appearance. The whole mould ripened cheese is just under 1kg in weight, ammonite shaped and covered in an attractive, natural, rustic rind. The deep yellow moist interior is spread with dark bluey green veins.