Harbourne Blue

What is Harbourne Blue?

This is a blue cheese made entirely from local goat milk. The producer shapes each wheel by hand at the Ticklemore Cheese Company in Devon. The paste is dense and firm with a crumbly structure. It holds a high fat content of forty-eight percent. The rind is natural and develops during the maturation period. The cheese presents a bold appearance that matches its strong character. It does not blend into the background of a cheese board. Instead, it commands attention with its distinct profile. The texture remains solid yet breaks apart easily when sliced.

Where does Harbourne Blue come from?

The cheese originates in England, specifically within the county of Devon. It is produced near the town of Totnes by Ben Harris. The maker uses milk sourced from local farms in the area. The Ticklemore Cheese Company is the sole producer of this variety. There are no recorded legends or disputed histories attached to its creation. It represents a modern addition to the list of British cheeses. The name reflects its place of origin and its blue mould character.

What does Harbourne Blue taste like?

The taste is described as spicy and assertive. These qualities make the cheese powerful on the palate. It can easily overwhelm milder cheeses if served alongside them. The spice comes from the Penicillium roqueforti mould used in production. The savoury notes are pronounced due to the goat milk base. The texture contributes to the eating experience by providing a firm bite. The flavour does not change significantly over the short aging period.

How Harbourne Blue is made

Ben Harris makes this cheese by hand using local goat milk. The milk is set using microbiological cultures and rennet. The specific mould used is Penicillium roqueforti. After curd formation, the cheese undergoes a maturation process. This stage lasts for around ten weeks. During this time, the cheese develops its characteristic density and firmness. The high fat content of forty-eight percent is maintained throughout the process. No washing or waxing of the rind is mentioned.

How Harbourne Blue is eaten and cooked

This cheese is best served on a cheese board. Its strong flavour means it should be paired carefully. It may overpower other mild cheeses in a selection. It is suitable for tasting on its own to appreciate the spice. It is not typically used for melting or cooking in recipes. The firm texture allows it to be sliced for serving. It pairs well with robust accompaniments that can stand up to its intensity.

Harbourne Blue through the day

It is primarily associated with the board meal type. This involves serving the cheese as part of a selection of different varieties. It fits into lunch or dinner settings where cheese is a course. It is not traditionally eaten for breakfast or dessert. The assertive nature makes it more suitable for later meals. It serves as a focal point for social gatherings involving food.

Harbourne Blue in the world's kitchens

It belongs to the category of British cheeses. The producers in Devon contribute to the regional dairy tradition. The use of local milk ties it to the specific terroir of the area. It is consumed within the United Kingdom. The style aligns with contemporary British artisanal cheesemaking practices. It does not have historical roots in older national cuisines.

Faith and ritual

There are no religious associations or ritual uses linked to this cheese. It is not tied to any specific faith or monastic tradition. It is produced for general consumption rather than ceremonial purposes. No vegetarian or halal certifications are mentioned in the available information.

Harbourne Blue at celebrations

The cheese is not tied to specific festivals, weddings, or holidays. It is not part of traditional seasonal celebrations like new year or harvest feasts. It is available as a standard product from the Ticklemore Cheese Company. Consumers purchase it for everyday enjoyment rather than special occasions.

Custom and folk tradition

There are no folk customs or herding traditions associated with this cheese. It is a modern artisanal product rather than a historic village cheese. The method of hand-making reflects current craft techniques. It does not involve ancient recipes or ancestral knowledge passed down through generations.

Buying, keeping and serving Harbourne Blue

General advice would apply to keeping blue cheeses cool and wrapped. The cheese should be consumed within a reasonable time after opening to maintain freshness.

What to use instead of Harbourne Blue

Cooks looking for a replacement might seek other British blue goat cheeses. However, the specific spicy and assertive profile of Harbourne Blue is unique.

Protection and trade

The cheese is produced by the Ticklemore Cheese Company. It is listed among British cheeses and goat milk cheeses. External links reference it in cheese guides and blogs. There is no protected designation of origin status mentioned. Production appears to be small-scale and artisanal.

Questions people ask about Harbourne Blue

Good reading and sources

• Matthew FortThe Guardian, Article

• Harbourne Blue on WikipediaEncyclopedia
• Wikidata recordOpen data