A drum of semihard blue cheese made with cow's milk. It has a firm, creamy, deep yellow-orange paste with blue-green veining and a speckled natural brushed rind. It is an English cheese made in Leicestershire and invented in Scotland. This cheese is made with pasteurised milk and contains 50% (35%) fat. The curds are unpressed. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 7.5 kg (17 lb). Affinage is from 10-12 weeks. Primarily a dessert cheese with a mild savoury flavour, it crumbles easily, making it good for cooking as well. More commonly known as Shropshire Blue.
The blue swimmer crab is a handsome crab found in bays and estuaries, preferring muddy or sandy bottoms, mainly from southern Queensland but found all round the northern coasts of Australia.
A method of cooking trout by stunning it, gutting it and plunging it into boiling vinegar court-bouillon as soon as it is killed and gutted, resulting in a bluish tinge to the skin and the fish curling a little.
A drum of very hard cheese made with cow's milk, similar to cheddar. It has a dry, off-white paste with mottled, blue veining and a crusty, brownish rind. It is made by Dorset Blue Cheese Co, Woodbridge Farm, Stock Gaylard, Dorset. This cheese is made with raw, skimmed milk and contains 40% (15%) fat. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 5.5-6.6 kg (12-14 lb). Affinage is from 3-18 month. Blue Dorset or Dorset Blue Vinney has a sharp, sour flavour and a strong aftertaste. It can be very hard and there are stories of Dorset men suggesting that trains could run on rails made of this cheese. The required flora for the blue vening are thought to have originated on bridles in the tackroom of a stable.The cheese, which is said to have been the favourite of Thomas Hardy, disappeared in 1982. (PDO).
