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Cheese from England, Devon and Somerset
Raw Jersey cow milk is warmed to 70 °F with a starter, then held at 85–90 °F for three to five hours while vegetarian rennet and Penicillium roqueforti go in. The curd is hand-ladled into moulds, drained, brined about six hours and needled on both faces. Sprayed with Penicillium candidum, it ripens three to six weeks into a soft blue cheese with a white coat.
| Raw whole Jersey cow milk | Jersey milk only since 1990[uk-spec] |
| Starter | Added at 70 °F; the specification does not name the culture[uk-spec] |
| Vegetarian rennet | [uk-spec] |
| Penicillium roqueforti | Added while the milk is held warm[uk-spec] |
| Salt (brine) | [uk-spec] |
| Penicillium candidum | Sprayed on both faces in the maturing room[uk-spec] |
| Starter | starter added at 70 °F (not named); Penicillium roqueforti added during the warm hold |
Total time across the recorded steps: 22 days – 43 days
What changes: Raw Jersey milk is warmed to 70 °F and the starter goes 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
Raw Jersey cow milk is warmed to 70 °F with a starter, then held at 85–90 °F for three to five hours while vegetarian rennet and Penicillium roqueforti go in. The curd is hand-ladled into moulds, drained, brined about six hours and needled on both faces. Sprayed with Penicillium candidum, it ripens three to six weeks into a soft blue cheese with a white coat. Made in 6 steps over 22 days – 43 days. The longest step, spray with white mould and ripen, takes 21–42 days (Defra 2006). Starter culture added at 70 °F and Penicillium roqueforti do most of the fermenting.
| Main step | 21–42 daysSet[uk-spec] | Spray with white mould and ripen |
|---|---|---|
| Temperature | 21 °CSet[uk-spec] | Warm the milk and add starter |
It is blue inside and bloomy outside, since both Penicillium roqueforti and Penicillium candidum are used. The milk comes only from Jersey cows, which gives the yellow, buttery paste.
Made from raw milk and ripened only three to six weeks. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria can grow in some cheeses during ageing. The NHS says soft blue-veined cheese and mould-ripened soft cheese with a white coating can carry listeria, and pregnant women should eat them only when thoroughly cooked.
Every number is labelled with how it is known. How this atlas is made
The cheese has been made by hand on the applicant's farm since 1986, and only from Jersey milk since 1990. The name was registered as a PGI on 27 April 1999 (Regulation (EC) No 872/1999, which lists Willett Farm, Lydeard St Lawrence, as the applicant). The specification credits the warm, wet climate and red sandstone soils for the lush pasture.
