www.sausagemaking.org

The web's favourite resource for sausage makers everywhere!

Skip to content

Oxford Blues

General Cheese making discussion
Forum rules
Post a reply

Oxford Blues

Postby saucisson » Wed Sep 23, 2009 5:32 pm

The Hartington Cheese Company has closed down and the cheese factory equipment sold at auction at the end of July. Manufacture of Derbyshire/Dovedale Blue will move to Staffordshire although it will be marketed by the Derbyshire Cheese Company in Bakewell. It was mentioned in passing on the Hairy Bikers when they were tasting the "last" cheese made at the factory yesterday, which got me worried...

Quite rightly it would appear.

No idea what will happen to Oxford Blue...

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK
Top

Postby Richierich » Thu Sep 24, 2009 7:19 am

Could you make it! :wink:
User avatar
Richierich
Registered Member
 
Posts: 879
Joined: Mon Oct 23, 2006 11:55 am
Location: Bicester, Oxfordshire, UK
Top

Postby saucisson » Thu Sep 24, 2009 8:56 am

The thought has occurred to me :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK
Top

Postby Richierich » Thu Sep 24, 2009 6:57 pm

Or....could we make it? Willing to learn!!
User avatar
Richierich
Registered Member
 
Posts: 879
Joined: Mon Oct 23, 2006 11:55 am
Location: Bicester, Oxfordshire, UK
Top

Postby wheels » Thu Sep 24, 2009 7:02 pm

I tried to ring them to find out where production is moving to - couldn't get through this afternoon though:

Oxford Fine Food Company Limited
40-42 Stanley Road
Oxford
OX4 1QZ
UK

tel +44 (0)1865 798 008
User avatar
wheels
Global Moderator
 
Posts: 12894
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK
Top

Postby saucisson » Fri Sep 25, 2009 12:37 pm

Richierich wrote:Or....could we make it? Willing to learn!!


I'm having an experimental session, I'll get back to you if I have any luck... :D
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK
Top

Postby BlueCheese » Fri Oct 30, 2009 10:43 pm

Buy one of their cheese and keep it as culture stock ;)
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB
Top
Post a reply

Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 28 guests

Powered by phpBB® Forum Software © phpBB Group
sausagemaking.org | website design | British Landscape