Harbourne Blue is an English blue-veined goat's milk cheese, produced by Robin Congdon, who also produces Ticklemore, near Totnes, Devon. The shape is round with a 16 cm diameter and a 5 cm height, this cheese weighs 3 kg. The white pate is crumbly and full of grey green veins. The mould gives a mild not too strong taste.
Fabrication of Harbourne Blue
The goat's milk comes from a farm in the area. The starter culture, vegetarian rennet and the penicillium roquefortiis are added to the heated milk successively. The Curdling lasts 45 minutes; the curds obtained are stocked in moulds for two days. After that, the cheeses are turned and salted and they stand again for a few more days. Holes are poked in the cheeses in order to allow the mould to develop. The cheeses are then aged for three to six months.
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Degustazione