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Blue Clouds

The Bristol Cheesemonger

This delicate, soft blue cheese is made in tiny batches by Chris Heyes at the Balcombe Estate in Sussex and is reminiscent of Gorgonzola. The dairy is right next to the parlour where the farm herd of Holstein-Norwegian Red cows is milked. Despite having only been making the cheese for a few years, he is already turning heads, having picked up a gold medal at the Artisan Cheese Awards in 2022. The cheese is made using pasteurized cow's milk, salt, and vegetarian rennet.

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