Cornish Blue

Cornish Blue is a blue cheese made from cow's milk in Cornwall, on the south-western tip of England. It was first developed at a family dairy near Trevarrian, not far from Padstow, and quickly built a reputation for being notably mild compared with many traditional blue cheeses. Where assertive blues can be salty and sharp, Cornish Blue is described as gentle, creamy and approachable, which has brought it fans well beyond the usual blue-cheese audience.

The cheese is made in a modern dairy from locally sourced milk. After the curds are set and shaped, blue mould is introduced so that the characteristic veining develops through the body. It is then matured for a few weeks, during which time it acquires a fine, even distribution of blue-green veins set against a pale, buttery paste. Because the milk is homogenised, the cheese has a notably smooth texture.

The finished Cornish Blue has a soft, creamy body and a mild, milky flavour with a gentle peppery finish from the mould. It is often enjoyed plain on a cheeseboard, crumbled over salads or melted, and it pairs well with sweet fruit and a slightly sweet or nutty wine. As one of Cornwall's best-known modern cheeses, it is commonly found at cheesemongers and food shops throughout Britain.

Cornish Blue was developed in 2001 by Philip and Carol Stansfield at their Cornish Cheese Company farm near Truro, making it a modern addition to the UK's cheese tradition. It was created as an answer to continental blues like Roquefort, using pasteurised cow's milk and a distinctive technique that produces a creamy, mild blue with a hint of sweetness.

As a product of Cornwall, it reflects the region's strong artisan food movement, which has gained prominence since the late 20th century. It has won numerous awards, including the title of World Champion Cheese at the 2010 World Cheese Awards, and has become a symbol of contemporary British cheese innovation while still respecting traditional dairy craftsmanship.