An outstanding soft blue cheese made by Robin Skailes and Howard Lucas at the Cropwell Bishop Creamery in Nottingham, using pasteurised cow’s milk from the Peak District.
Beauvale is a most stunning cheese and so it is no surprise that it has won multiple awards.
With a soft, spreadable and creamy texture and a mellow, sweet flavour it can stand alone as a cheese course, perhaps with some soda bread , sea salt crackers or oatcakes, and some figs or some sultanas in sherry or some spiced pear chutney.
If you have any left, it is lovely stirred through hot pasta; perhaps with a few greens and a little of the water used to cook the pasta or stir it through some warm fried mushrooms, perhaps with some thyme leaves or some greens.
Store Beauvale in the fridge and remove it about an hour before you want to eat it so that it can come up to room temperature, it will taste much better that way.
For further information and to find stockists of this outstanding cheese see www.cropwell bishopstilton.co.uk
If you want to discover more excellent British Cheeses, type “cheese” into the Sherbhert search facility above for some recommendations.
