Oxford Blue Mini

Weight: 300

Maturation: 4 weeks

Cheese Type: Uncooked, Unpressed Blue

Created in 1995 by the french Baron, Rober Rouget, Oxford Blue aims at filling the gap of English blue cheeses by creating an alternative to the French Fourme d’Ambert. Smooth and mellow, Oxford Blue has a fizzy, spicy and tangy flavour typic of Blue veined

Wine Pairing:

Red wines (from the Loire Valley)
White wines (Jurancon)




  1. Claud

    I prefer the Roquefort Papillon. But I’m thankful that the Cheeseclub team is trying to offer new cheese every month.

  2. Paul C

    This is a nice smooth, creamy blue cheese. Good moisture balance and good texture; blue, but not too blue.

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Best before: 30 Jul 2022

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