A smooth blue cheese with extra bite!!

Penstock Blue is made with fresh pasteurised milk from a herd of British Friesian cows grazing the sunny slopes of the Wye Downs.
This tangy blue cheese is named after Penstock Farm in Brabourne where George Jessel farms with his wife and family.

The cheese is made by adding special cultures called ‘starters’ to the pasteurised milk. Vegetarian rennet is then added to cause the milk to separate into curds and whey. The curds are stirred, then salted and milled into small pieces and put into individual moulds and pressed. The moulds are then transferred into the ripening room where they are pierced with stainless steel needles to let the oxygen in, which encourages the unique blue veining.
Penstock Blue is delicious with crusty bread and makes a fine salad with lightly toasted walnuts and bacon lardons.