We take fresh pasturised milk from nearby Lanchester Dairies and pour it into our cheese Vat. The milk is slowly heated up to the right temperature and the starter culture is added along with the blue mold. After the starter culture has produced the correct acidity the vegetarian rennet is added which causes the milk to coagulate.

The curd is cut resulting in “curds and whey”.

After a short time the moulds are filled by hand. Whey starts to drain through tiny holes and the cheeses are left to drain under their own weight overnight. Durham Blue is not a pressed cheese and the cheeses are turned regularly to aid the draining process.

The following day the cheeses are rubbed with salt and after a few hours the salt is washed off. The cheeses are then placed in our store area to mature in cave like conditions. Cold and damp with a high humidity are the conditions the cheeses like best.

After a few days the cheeses are pierced by hand to aid the development of the characteristic blue mold. The blue mold takes around two weeks to develop and the cheeses are ready at 5 weeks old.

Durham Blue is best served at room temperature.