Oxford Cheese Company’s MD, Baron Robert Pouget along with Steve Peace from Hartington creamery first produced Oxford Blue cheese at the Oxford Cheese Company in 1994. They wanted to make a cheese that could rival imports such as Dolcelatte, Cambozola and Fourme D’Ambert.
Oxford Blue cheese is a full-fat semi-hard Stilton-type blue cheese with a creamy texture and sharp clean flavour. The cheese is made from pasteurized cow's milk.
It is one of the best blue cheeses in the United Kingdom. The cheese has a salty and tangy flavour.