It is entirely handmade and the only blue cheese made in the South of England with milk from a closed herd of Friesian cows, fed on GM-free fodder.
A Roquefort type culture P. roqueforti is used to create the blue marbled effect.
It is left to mature at around 12–14 °C (54–57 °F) for three weeks, giving the blue mould time to grow.
Norbury Blue has a moist, creamy texture with a pleasantly musty aroma.
Norbury Blue cheese has a dark, bark-like rind and a delicately marbled, white interior.