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Oxord Blue, a moist, crumbly English blue cheese of cow's milk, was created in the year 1993 by Baron Robert Pouget as an alternative to the famously smelly Stilton.

The small truckle shaped cheeses are foil-wrapped, and the flavour is deep blue with notes of chocolate, tarragon, and white wine. It is ripe to eat after fourteen weeks, and can be enjoyed when mature through sixteen weeks. It has a surprisingly low fat content for a blue, at only 30%

research source: cheese.com

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