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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)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
2 reviews for Oxford Blue Mini
Claud –
I prefer the Roquefort Papillon. But I’m thankful that the Cheeseclub team is trying to offer new cheese every month.
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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