Derbyshire's Oxford Blue cheese returns from Wales

Oxford Blue Cheese Oxford Blue cheese was originally produced at Hartington Creamery in Derbyshire

Related Stories

Derbyshire's Oxford Blue cheese is to be made in Oxfordshire after a Welsh sojourn, thanks to a French baron.

Oxford Blue was developed in 1995 by Oxford Fine Food - now owned by Robert Pouget De Saint Victor - but is currently produced in Carmarthenshire.

Prior to that, the full fat creamy blue was produced at Hartington Creamery in Derbyshire until it closed in 2009.

Work has now started to convert a disused barn near the A40 in Burford, Oxfordshire, into a new dairy.

Baron Pouget had to overcome a waste issue to give the salty and tangy dairy delicacy a proper link to its name.

"We produce five tonnes of cheese per month which also means there are 50 tonnes of whey to dispose of, so we had to find a sustainable site in Oxfordshire," he said.

He added the company had also agreed to be supplied with milk from a herd of about 100 cows in Banbury. Previously milk had been used from outside the county.

The company hopes to develop a smokery, shop and cafe at Burford but the new dairy is expected to be in use by December.

More on This Story

Related Stories

From other news sites

The BBC is not responsible for the content of external Internet sites

BBC Oxford

Weather

Oxford

17 °C 12 °C

Features

  • Baby being handed overFraught world

    The legal confusion over UK surrogate births


  • Bad resultsBlame game

    The best excuses to use when exam results don't make the grade


  • Police respond to a shooting in Santa MonicaTrigger decision

    What really happens before a police officer fires his gun?


  • Child injured by what activists say were two air strikes in the north-eastern Damascus suburb of Douma (3 August 2014)'No-one cares'

    Hope fades for Syrians one year after chemical attack


  • Lady AlbaGoing Gaga Watch

    Social media's use ahead of the independence referendum


BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.