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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 a Gorgonzola. The dairy is right next to the parlour where the farm herd of Holstein- Norwegian Red cows are 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 pasteurised cow milk, salt, and vegetarian rennet.

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