Harbourne Blue

This happy accident came about while the original maker, Robin Congdon, was experimenting with sheep's milk attempting to make a British Roquefort (which became Beenleigh Blue). The terrain of south Devon had other ideas however and produced a unique, sweet, creamy cheese. Robin then experimented with goat's milk and produced an equally beautiful and highly distinctive cheese and named it Harbourne after the tributory of the Dart that the village of Beenleigh sits on. Harbourne's blue is developed for around 3 months, then wrapped to keep that gentle colour and big flavour in. Try this with an ice cold Syrah Rose.

Available for Collection, Local & Nationwide delivery

Allergens: Milk