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Oxford Blue is a soft, creamy blue cheese that has a mild taste with a bit of sharpness.
It is made from pasteurized cow's milk curdled with vegetarian rennet.
It is sold in 14 oz (400 g) silver foil-wrapped rounds, in jars, and in smaller cylinders called "Baby Blue."
Oxford Blue is made at the Hartington Creamery (which also makes Stilton) in the Peak District, Derbyshire, UK by Baron Robert Pouget under direction from the Oxford Blue Cheese Company Limited.
Nutrition
30% fat content.
History
Oxford Blue Cheese was created in 1993 / 1994; introduced 1995.
Other entries for Blue Cheeses
Beenleigh Blue Cheese, Bleu d'Auvergne, Bleu d'Causses, Bleu de Basque, Bleu de Gex, Bleu de Termignon, Blue Wensleydale, Buffalo Blue Cheese, Byland Blue Cheese, Cabrales Blue Cheese, Cambozola Cheese, Canterbury Blue Cheese, Caradon Blue Cheese, Cashel Blue Cheese, Cornish Blue Cheese, Crème de Saint Agur Cheese, Danish Blue Cheese, Devon Blue Cheese, Dorset Blue Vinney, Dunsyre Blue Cheese, Exmoor Blue Cheese, Fourme d'Ambert Cheese, Fourme de Montbrison Cheese, Gorgonzola Cheese, Guler Cheese, Harbourne Blue Cheese, Lanark Blue Cheese, Maytag Blue Cheese, Mrs Bells Blue Cheese, Oxford Blue Cheese, Penicillium Glaucum, Penicillium Roqueforti, Point Reyes Blue Cheese, Roquefort Cheese, Saint Agur Cheese, Shropshire Blue, Somerset Blue Cheese, Stilton, Strathdon Blue Cheese, Troo Bloo You Cheese, Valdeón Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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