Beauvale is a cross between their Stilton and a Gorgonzola, taking the best aspects of both. It takes its name from the Vale of Belvoir, close to where it is made and its logo was designed by the local Montessori school.

It has the rich, buttery flavour of their Stilton but also the soft and almost spreadable qualities of an Italian Gorgonzola and with its same subtle sweetness. Made with British pasteurised cows milk from the Peak district and collected from farms within close proximity of the dairy.

Beauvale is hand ladled and uses traditional animal rennet but a slightly different strain of penicillium Roqueforti to that used to make their Stilton That strain brings out Beauvale’s smooth and creamy texture together with a rich and mellow flavour. Each cheese is matured for around seven weeks and over this period they develop a delicious edible rind. Like most blues, it should be stored between 2 and 5 degrees but brought to room temperature when the red wine is opened.

The cheese is rich in flavour with savoury tones and a gentle hint of spiciness making a wonderful alternative to the more traditional Stilton. Beauvale has won best British cheese at The Great British Food Awards in 2016 and 2020.

For best results remove from the fridge no more than 30 minutes before the tasting.