Episode

Food Programme

BBC Radio 4

Arts, Food

Chart Positions

Food 21

Investigating every aspect of the food we eat

Website

British Blue Cheese

October 7th, 2012

Episode 222 of 628 episodes

British blue cheese is aspiring to move from niche to mass market. Blue cheese has been made on the continent since Roman times. But in the UK, blue in cheese was historically viewed as "white cheese gone wrong". Now, British blue cheese producers are trying to make creamy, sweet, salty cheeses in a European style to compete with the continental imports of Gorgonzola, Cambozola and Danish Blue. Sheila Dillon travels to the British Cheese Award to search for the perfect blue cheese for the mass market's palate. Food historian Ivan Day explains why Stilton was the most expensive cheese in Victorian Britain. And cheese maker John Longman shows Sheila how to turn a cheese blue. Presented by Sheila Dillon and produced by Emma Weatherill.

Featured Podcast

Listen