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Barkham Blue

Barkham Blue
Barkham Blue
Barkham Blue
Barkham Blue
Barkham Blue
Barkham Blue
Barkham Blue
£10.94
250GM500GM1KG

There’s a reason Barkham Blue has a proper following, it’s a British blue with guts and grace in equal measure. What you’re getting here is a semi-soft, creamy blue made with pasteurised Guernsey milk, wrapped in that unmistakable rustic dusty coat and shaped a little like an ammonite. It’s rich, buttery, with that gentle peppery tickle from the blue veins, but none of the metallic harshness you get in some blues. Just balance.

Originally crafted by Two Hoots Cheese, the recipe now lives on with Village Maid, who’ve stayed loyal to the method. Same milk source, same shape, same soul. 

Pomona Cider (Rolling Blend) pairs beautifully with Barkham Blue. The gentle fizz and soft tannins cut through the cheese’s richness, while the cider’s mellow apple sweetness lifts its savoury blue notes.

Available Online, In Our Stamford Store and via Rennet & Rind Wholesale

Matured on site at Rennet & Rind by Perry

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  • MILK
  • LOCATION
  • CHEESEMAKER
  • NUTRITION

HERD

Guernsey

The Guernsey is a breed of dairy cattle from the island of Guernsey in the Channel Islands. It is fawn or red-and-white in colour, and is hardy and docile. The milk is rich in flavour, high in milk-fat and milk protein, and has a high content of β-carotene which gives it a golden-yellow tinge

MILK

Pasteurised 

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

RENNET

Suitable for vegetarians

Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

RISELY, BERKSHIRE, British isles

Riseley is a village in the English county of Berkshire, adjacent to the border with Hampshire. It is located around 6 miles south of Reading and 8 miles north-east of Basingstoke, and is bypassed to the west by the A33 road

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Village Maid Cheeses team

Village Maid Cheese

Village Maid has been at the heart of British artisan cheesemaking since 1986, when Anne Wigmore set up her dairy in the Berkshire countryside. Anne had trained at the National Institute for Research in Dairying in Shinfield, and her ambition was simple but bold: to make original cheeses in Britain that stood shoulder to shoulder with the best of Europe.


Her first creation, Spenwood, quickly became a modern classic – a hard sheep’s milk cheese inspired by Pecorino, but very much its own thing. Not long after came Wigmore, a delicate, bloomy-rinded sheep’s cheese with an almost Brie-like texture, followed by other small-batch experiments that helped put Village Maid on the map.


Nearly forty years on, the dairy is still thriving. Today it’s led by Anne’s son Jake and his wife Kaye, who have taken the reins and continue to build on her legacy. They’ve added their own mark with newer cheeses like Heckfield – a supple, buttery washed rind – while keeping the classics alive and true to their roots. It’s very much a family business, with craft, care, and continuity running through everything they do.

What I admire most about Village Maid is their balance of tradition and innovation. Anne broke new ground when British artisan cheese was still in its infancy. Jake and Kaye are carrying that spirit forward, championing milk from local farms and refining techniques that bring out the best in every batch.


I last visited them not long ago – you can read about it here – and what stood out wasn’t just the cheeses themselves, but the atmosphere in the dairy. It’s calm, confident, and focused. Everyone knows the value of what they’re making. There’s no gimmickry, just patience, precision, and pride in doing things properly.


At Rennet & Rind we’re proud to mature and sell Village Maid’s cheeses. Independent makers like this don’t just keep British cheesemaking alive – they push it forward. When you buy a wedge of Spenwood, Wigmore or Heckfield, you’re supporting a family that has given decades to the craft, and you’re tasting the best of what British cheese has become.



Pasteurised Guernsey Cows Milk, Salt, Vegetarian Rennet, Starter culture.


Average Values Per 100g


Energy1634kj/394kcal
Fat32.8g
of which saturates25.6g
Carbohydrates4.2g
of which sugars0.1g
Protein20.5g
Salt2.4g

Disclaimer
Allergens, Ingredients and Nutritional Information Disclaimer
These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk

THINGS THAT WE SELL THAT COMPLEMENT SPENWOOD

Baron Bigod
£10.50
The Duke
£13.50
Tunworth
£12.00
Driftwood
£10.50
Yarlington
£10.50
Sparkenhoe Red Leicester
£8.13

Customer Reviews

Frequently asked questions about Barkham Blue

What is Barkham Blue?

Barkham Blue is a semi‑soft British blue cheese made from pasteurised Guernsey (Channel Island) cow’s milk, using vegetarian rennet. It matures for about 5–8 weeks, allowing blue veins to develop through a creamy golden paste.

How is Barkham Blue made?

After pasteurisation, the milk is inoculated with starter cultures and blue mould (Penicillium roqueforti). The curds are cut and drained, then moulded into its signature ammonite (spiral) shape. The cheese is brined and then pierced to allow oxygen in, which encourages internal blue mould growth. During ageing, a natural rind forms, combining white and blue moulds.

What does Barkham Blue taste like?

Barkham Blue delivers a rich, buttery flavour that melts in the mouth, with savoury and grassy notes, and a gentle peppery tang. It avoids the sharp, harsh edges of many blues

What is its texture and appearance?

The interior is moist, deep yellow in hue, and punctuated by dark blue‑green veins running through the paste. The rind is natural and rustic, often showing various moulds.  The shape is typically a spiral or ammonite form

Who originally made it, and who makes it now?

The cheese was originally created and produced by Two Hoots Cheese in Berkshire, under Sandy and Andy Rose. In February 2024, Village Maid Cheese Ltd acquired Two Hoots Cheese, including the rights to Barkham Blue, and began producing it on their premises. Village Maid had long shared the same Guernsey milk supplier as Two Hoots, which helped maintain continuity in flavour and quality.

Has the recipe changed under Village Maid?

No. Village Maid continues to make Barkham Blue using the same recipe and production methods established by Two Hoots — pasteurised Guernsey milk, vegetarian rennet, ammonite moulding, brining, piercing, and ageing.  The only notable change is that Village Maid increased each wheel’s weight slightly when they took it over, while preserving the shape and method

What’s its ideal ageing period?

It typically matures for 5 to 8 weeks, though many sellers list 6 to 8 weeks as standard.

How should I serve Barkham Blue?

Bring it to room temperature an hour before serving to let flavours open. The buttery texture pairs well with fruit such as pears or figs, honey, walnuts, or a slice of rustic bread. It also works beautifully crumbled over salads, drizzled lightly with something sweet, or melted into a sauce.

How should I store it?

Keep Barkham Blue refrigerated (ideally around 5–8 °C). Wrap in waxed or parchment paper (not tight cling film) so the cheese can breathe. Use within a week of cutting, and always store with the rind intact if possible, as this helps protect the paste from drying out. Always read the Packaging for storage instructions. 

Awards and recognition

Barkham Blue has won multiple accolades, including golds at British Cheese Awards and World Cheese Awards, and multiple stars from Great Taste.

What makes Barkham Blue special today?

Because the recipe and milk source stayed consistent through the transition, Barkham Blue retains its beloved character while now benefiting from Village Maid’s capacity, maturing expertise, and heritage brand strength. Also, having the production in the same family of cheesemakers helps preserve the identity of Barkham Blue for future generations.