The Buxton Blue PDO is a hard paste, full fat cheese made from cows' milk.
The milk is mixed with starter culture, annatto (a natural red/yellow colouring derived from an extract of the Bixa orellana plant which is native to South America of Amazonia), blue mould culture and rennet. The resulting curd is cut, brought almost to the boil and then drained. It is then crushed, turned, salted, milled and poured into moulds. Once pressed the cheeses are wrapped in cloth and repeatedly pierced from side to side and left to mature for six weeks.
Appearance and Flavour
Buxton Blue PDO is a cylindrical shaped, hard, reddish coloured and blue veined cheese.
Buxton Blue PDO is produced in Buxton in the county of Derbyshire in the East Midlands of England.
The name Buxton Blue is derived from the city in which this cheese is made. The distinctive feature of this cheese is linked to the fact that only local milk has ever been used for its production except for times of shortage when milk may be used from the neighbouring counties of Shropshire and Cheshire. Today, because of increased demand, Buxton Blue PDO is made from milk produced on farms in Derbyshire, Nottinghamshire and Staffordshire.
Buxton Blue PDO must be stored in a cool place and if already cut should be wrapped in foil and kept in the refrigeretor. It is excellent eaten just as it is and goes very well with sweet, white, dessert wines and liqueur type wines such as Port.
This cheese is sold as Buxton Blue PDO. It is sold whole or in cuts of varying weights.
The skill and experience of the local cheese makers are indispensable qualities in the preparation of Buxton Blue PDO cheese which has always been made in the same way and which has now become a tradition handed down from generation to generation.