date:Apr 17, 2013
on to Carmarthenshire in Wales.
But it has always been my dream to make it here in Oxfordshire.
Currently, at around four weeks old the cheese is brought to our storage facility at Worminghall, just outside Oxford, where affinage [maturing] takes place for a further six weeks.
This is the real secret to Oxford Blues success.
That, along with the right salt content, is what has made Oxford Blue so soft, clean and popular.
He produces five tonnes a month one tonne of which is exported to the