Launched in 2019, as a stronger, more mature sibling to our much-loved Yorkshire Blue, Northern Blue was created to have a greater intensity and character, whilst still retaining its creamy and luxurious texture.

 

Rich and indulgent, yet balanced and refined, our team here on the farm carefully spike and mature and turn it for a minimum of 12 weeks.  Using the finest quality local cow’s milk and a stronger strain of Penicillium roquefort results in a more pronounced blue flavour while maintaining it’s smooth, creamy texture.

Rich and indulgent, yet balanced and refined

From the outset, Northern Blue proved it had serious credentials, earning international recognition with a Silver Medal at the World Cheese Awards the year it was released, followed by a prestigious 2 Stars at the Great Taste Awards the following year, and a further two in 2025

This balance makes it ideal for pairing with sweetness — pears, honey, dried fruits or candied nuts — as well as hearty grains and roasted vegetables.

Northern Blue shines when paired with contrasting flavours and textures. It works beautifully in salads with fruit, grains and nuts, melted into sauces, or simply served on a cheeseboard with fresh pears or crusty bread.

We love this Pear, Pearl Barley and Butternut Squash Salad with Northern Blue & Candied Walnuts recipe, where its bold flavours cut through the sweetness and adds richness and depth. Perfection!