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Cheese from England, Derbyshire
Buxton Blue is a russet, blue-veined cylinder made from pasteurised cow milk with a little whey cream, coloured with annatto. After cutting, scalding, salting and milling, the curd is pressed, bound in cloth and pierced so the blue mould can grow. It matures at 8–14 °C and is usually sent out at 4–10 weeks.
| Whole cow milk, pasteurised98.505% | Mostly from cows grazed in Derbyshire within 15 miles of Buxton; at peak times blended with milk from Shropshire and Cheshire[uk-spec] |
| Whey cream1.1% | [uk-spec] |
| Starter culture0.035% | [uk-spec] |
| Coagulant0.01% | [uk-spec] |
| Blue mould spores0.02% | [uk-spec] |
| Salt0.3% | [uk-spec] |
| Annatto (E160b)0.03% | Gives the even russet colour[uk-spec] |
| Starter | starter culture with blue mould spores |
Total time across the recorded steps: 28 days – 2.3 months
What changes: Starting material: pasteurised cow milk with a little whey cream
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Buxton Blue is a russet, blue-veined cylinder made from pasteurised cow milk with a little whey cream, coloured with annatto. After cutting, scalding, salting and milling, the curd is pressed, bound in cloth and pierced so the blue mould can grow. It matures at 8–14 °C and is usually sent out at 4–10 weeks. Made in 6 steps over 28 days – 2.3 months. The longest step, pierce and mature, takes 28 days – 2.3 months (UK Defra 2006) and runs at 8–14 °C (UK Defra 2006). Salt is 0.3 % (UK Defra 2006). Blue mould culture, added with the starter and annatto does most of the fermenting.
| Main step | 28 days – 2.3 monthsSet[uk-spec][eamb-buxton] | Pierce and mature |
|---|---|---|
| Temperature | 8–14 °CSet[uk-spec] | Pierce and mature |
| Salt | 0.3 %Reported[uk-spec] | Break, salt and mill the curd |
Buxton Blue comes from a creamery that has made Stilton since 1886, but it is coloured russet with annatto and kept in cloth binders, so it never forms a coat. The specification says its starter, fat, acidity and moisture differ from other blue cheeses.
The milk is pasteurised. The specification sets despatch limits for E. coli (reject above 500 per gram) and coagulase-positive Staphylococcus aureus (reject above 100 per gram), and the cheese is shipped chilled at 5 °C.
Hazards the sources name: Escherichia coli and coagulase-positive Staphylococcus aureus, with reject limits of over 500 and over 100 per gram at despatch.
Every number is labelled with how it is known. How this atlas is made
The Hartington creamery opened in the 1870s and began making Stilton in 1886. Its workforce came from the same local families for generations. Buxton Blue was registered as a PDO in 1996 (Commission Regulation (EC) No 1107/96), with Dairy Crest's Hartington creamery as the applicant.
