Oxford Blue (cheese)

Oxford Blue is prepared using unpasteurised cow's milk and is ripened (aged) for 14 to 16 weeks.

[2] The cheese is soft, creamy and moist, has aromatic, tangy and spicy qualities, and has traces of white wine and chocolate in its flavour.

[3] Oxford Blue was created by French baron Robert Pouget in 1995.

[2][4] In 2013, efforts began to start producing Oxford Blue at a new, small dairy in Burford, Oxfordshire, which was developed in a converted barn.

[3][4][5] At the Burford site in 2013, Pouget encountered an initial problem of having nowhere to dispose of waste whey, a byproduct of the cheese's production, which was at around 50,000 litres (11,000 imp gal) each month.