Yorkshire, England · United Kingdom
Yorkshire Blue.
Yorkshire Blue melts on the tongue with unexpected gentleness—creamy and buttery with a subtle tang that builds rather than dominates. The blue mold threads through a semi-soft paste that's almost cloud-like, releasing whispers of sweetness and earth as it warms in your mouth. It's a blue cheese that invites lingering rather than bracing.
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The story
How it's made.
Why it tastes that way.
Yorkshire Blue is made by Shepherds Purse Creamery in Thirsk, North Yorkshire, founded by Judy Bell in 1987.
It has won multiple British Cheese Awards and is considered one of England's finest blue cheeses, characterized by a creamier, milder character than Stilton. Shepherds Purse also makes Buffalo Blue and the sheep's-milk Mrs Bell's Blue.
Production · spec
- Milk
- Cow · 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 Yorkshire 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 Yorkshire.
25 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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