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Cheese from England, within fifty miles of Dovedale
Pasteurised whole cow milk is set with Hartington's own starter and blue mould cultures and rennet, then cut, drained and filled into hoops. The cheeses are brined, pierced and ripened at 8–14 °C, and are normally sent out at three to four weeks old as a soft, creamy blue. The specification calls the brining unique to Dovedale within the UK.
| Whole cow milk, pasteurised96.5 % | [dovedale-spec] |
| Starter culture0/5 % (as printed in the specification) | Strains developed at Hartington[dovedale-spec] |
| RennetTrace | [dovedale-spec] |
| Blue mould cultureTrace | Strains developed at Hartington[dovedale-spec] |
| Salt3 % | [dovedale-spec] |
| Starter | Hartington starter culture and blue mould culture |
What changes: The milk is pasteurised before the cultures go in
Milk comes from local farms; at peak times milk from Shropshire and Cheshire is blended in.
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
Pasteurised whole cow milk is set with Hartington's own starter and blue mould cultures and rennet, then cut, drained and filled into hoops. The cheeses are brined, pierced and ripened at 8–14 °C, and are normally sent out at three to four weeks old as a soft, creamy blue. The specification calls the brining unique to Dovedale within the UK. Salt is 2–4 % (Defra). Starter culture and Blue mould culture do most of the fermenting.
| Temperature | 8–14 °CSet[dovedale-spec] | Pierce and mature |
|---|---|---|
| Salt | 2–4 %Set[dovedale-spec] | Brine |
| Acidity | pH 5–6Set[dovedale-spec] | Pierce and mature |
Dovedale is a soft blue from the Stilton makers' creamery at Hartington, but it is dipped in brine during maturation, which the specification calls unique to Dovedale within the UK. It is softer and younger than Stilton, sent out at three to four weeks.
Made from pasteurised milk. The specification tests the cheese at despatch and rejects it with Listeria monocytogenes or Salmonella in 25 g, or more than 100 S. aureus or 500 E. coli per gram. Salmonella is tested on 2 samples a year. It ships at 5 °C with a 32-day shelf life.
Hazards the sources name: Listeria monocytogenes, Salmonella, Staphylococcus aureus and E. coli, each with a limit in the specification's despatch tests.
Every number is labelled with how it is known. How this atlas is made
The specification says Hartington in Derbyshire has been a blue cheese manufacturing site since approximately 1870. The creamery first opened in the 1870s and began making Stilton in 1886. Dairy Crest Limited applied to register Dovedale as a PDO, citing the three staff who make it and skills passed down in the workforce. The name was entered in the EU register in 1996 (Commission Regulation (EC) No 1107/96).
