Two Hoots Cheese is a small family business nestled in the English countryside near Wokingham. Since 2003, owners Sandy and Andy Rose have been using high-quality milk from Channel Island breed cows—a mix between Guernsey and Jersey breeds—in the production of their cheeses.
In making Barkham Blue, milk is heated and starter cultures as well as blue mold cultures are added. When the correct temperature is reached, the Roses add rennet, wait for the curd to set, and cut the curd into small cubes using knives.
After the whey is drained off, the curds are placed in hoops and left to drain. When they’ve fully formed, wheels are placed into a brine bath and drained on racks. Finally they’re pierced to allow oxygen inside the cheese, giving the blue mold some space to grow. Aged in a maturing room, the rounds are turned regularly as a rustic rind forms.
Barkham Blue develops a deep yellow, moist interior that’s punctuated with dark blue-green veins. Texture is smooth with a melt-in-the mouth flavor. Buttery and mild, Barkham Blue’s flavor lacks the harsh metallic taste sometimes associated with blue cheese while still retaining a bit of spiciness. It’s accessible to lovers as well as skeptics of blue cheeses.
Pair it with a Malbec, a Sauternes or an Aszu Tokaji.