Hampton Blue is made in Cheshire using Cheshire milk. The cheese is made by adding blue mould to selected Cheshire curds. The curd gets hand-filled in a traditional manner into round moulds. It matures in our ripening rooms for 12 weeks to develop the distinctive rind and blue veining for a
piquant nutty flavour with a creamy body.
Did you know… …Hampton Blue is called after Hampton Heath, where our cheeses are made today.