Norbury Blue is an English blue cheese made in Surrey. It is entirely handmade and the only blue cheese made in the South of England with milk from a closed herd of Friesian cows, fed on GM-free fodder.[1] The cheese was made at the Dairy at Norbury Park Farm until 2018, when production moved to Sherbourne Farm at Albury.[2]
Preparation
The cheese is made with vegetarian rennet and unpasteurised cows' milk. A Roquefort type culture P. roqueforti is used to create the blue marbled effect. It is left to mature at around 12–14 °C (54–57 °F) for three weeks, giving the blue mould time to grow. It is completely natural and contains no artificial colourings.
Composition
Norbury Blue has a moist, creamy texture with a pleasantly musty aroma. It is tangy like Roquefort with the creaminess of rich Brie. The blue veins have a smoky, earthy flavour. Norbury Blue cheese has a dark, bark-like rind and a delicately marbled, white interior.
