After running a cheese shop in Oxford’s covered market for almost a decade, Baron Robert Pouget spotted a gap in the market for a British blue to rival Continentals, such as Fourme D’Ambert and Gorgonzola.
The result was Oxford Blue – a moist creamy cows’ milk cheese that has an aromatic finish.
It is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines.
The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.
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About the producer
In 1983 Robert Pouget and a friend Gerry Stevens, joined up to open a cheese shop in Oxford's covered market.
They were an unlikely pair to go into such a venture, as Robert Pouget was an artist and furniture designer, and Gerry Stevens was the manager of several pop groups.
The Cheese shop was an instant hit in Oxford: at the time there were very few specialist cheese shops, and it proved to be a welcome novelty.
In 1995 Robert Pouget began production of Oxford Blue a cheese in the tradition of Stilton (it was produced in a Stilton dairy) but with a creamier consistency especially when the cheese was allowed to mature.
Oxford Blue has become one of the most popular blue cheeses in England.