Devon, England · United Kingdom
Harbourne Blue.
Harbourne Blue is a revelation of contrasts: creamy and crumbly at once, with bright goaty tang cutting through delicate blue mold that whispers rather than shouts. The natural rind gives way to a semi-soft interior that coats your palate with subtle complexity—tangy without harshness, blue without the aggressive punch of its cow's milk cousins.
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The story
How it's made.
Why it tastes that way.
Harbourne Blue is England's only goat's milk blue cheese, created by Robin Congdon at Ticklemore Cheese near Totnes, Devon (where Ben Harris now makes it).
Named after the nearby River Harbourne, it has won multiple World Cheese Awards and British Cheese Awards. Goat's milk gives it a distinctive tangy character that sets it apart from cow's milk blues.
Production · spec
- Milk
- Goat · pasteurised
- Family
- Blue
- Rind
- natural
- Age
- 2–4 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Harbourne Blue's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Harbourne.
29 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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