A favourite cheese in our house is Oxford Blue. Have you tried it?
It was launched in 1995 by an English-educated Frenchman,
Baron Robert Pouget, who was looking to develop for the British market a more
creamy and less sharp blue cheese than the existing market leader, Stilton.
Something closer to the French St Agur or the Italian Gorgonzola.
Since that time it has gradually built sales to become a
regular fixture in the marketplace. Though in farm shops and the like, not in supermarkets.
According to Pouget the insight behind the product came from
conversations he had with college chefs in Oxford, who told him that the dons
would be more likely to choose that kind of cheese if it were made in England.
He called it Oxford Blue because “it was the obvious name”.
The background of this interesting innovator? After studying
at Cambridge, he joined the French Marines, serving in the Algerian War, then
becoming an artist and furniture designer based in Gloucestershire.
If I could offer you a taste of delicious Oxford Blue, I
would.
Posts
