Cote Hill Blue

A cracking cheese with a cracking back story. It's hard to believe that as recently as 2005 there were still gaps in the cheese market. A soft, unpasteurised blue cheese was hard to come by, so this led to the Davenports creating Cote Hill Blue, and we're glad they did. It can be described as soft and rich, having a velvety silver rind with a salty spicy kick at the end. To top it off it's the handiwork of just 63 cows at their farm in Lincolnshire.