Blackstick's Velvet Cheese

Blackstick's Velvet Cheese is a creamy, smooth textured sheep's-milk blue cheese with a nutty, mild, slightly sweet taste. It has a light grey powder in patches on the surface.

It is made by Butlers Farmhouse Cheeses in Longridge, Lancashire, England.

The milk comes from a flock of 400 Friesland ewes owned by Simon Stott at Beacon Fell, Lancashire. The cheese is generally not available during December and January, as sheep can't be milked year round.

To make the cheese, the sheep's milk is first pasteurised.

A blue mould starter is added, then rennet and lactic acid are added to curdle the milk.

After curdling, the whey is drained away from the curds. The curds are packed into moulds to form tall rounds, which are let stand several hours to set.

The cheese is then taken out of the moulds, given a brine bath, and pierced in several places to let air in for the mould to grow.

The cheeses are let mature several months, being turned every few weeks.
Blackstick's Velvet Cheese was introduced commercially in February 2009. Shepard, Anna. British cheeses that are a real shepherd’s delight: Roll over Roquefort, there’s new sheep’s cheese on the block — and sales are rising. London: The Times. 1 April 2010.

Three lines broaden Blacksticks appeal. Grocer Magazine: William Reed Ltd. 28 February 2009.

Sheep's Milk Cheeses

Beenleigh Blue Cheese, Blackstick's Velvet Cheese, Bleu Bénédictin Cheese, Bleu d'Auvergne, Bleu d'Causses, Bleu de Basque, Bleu de Bresse, Bleu de Gex, Bleu de Termignon, Blue Cheeses, Blue Wensleydale, Buffalo Blue Cheese, Buxton Blue Cheese, Byland Blue Cheese, Cabrales Blue Cheese, Cambozola Cheese, Canterbury Blue Cheese, Caradon Blue Cheese, Cashel Blue Cheese, Colston Bassett Stilton Cheese, Cornish Blue Cheese, Crème de Saint Agur Cheese, Danish Blue Cheese, Devon Blue Cheese, Dolcelatte, Dorset Blue Vinney, Dunsyre Blue Cheese, Ermite Cheese, Exmoor Blue Cheese, Fourme d'Ambert Cheese, Fourme de Montbrison Cheese, Gorgonzola Cheese, Guler Cheese, Harbourne Blue Cheese, Jindi Deluxe Blue Cheese, Lanark Blue Cheese, Lancashire Blue Cheese, Maytag Blue Cheese, Mrs Bells Blue Cheese, Oxford Blue Cheese, Penicillium Glaucum, Penicillium Roqueforti, Point Reyes Blue Cheese, Roaring Forties Blue Cheese, Roquefort Cheese, Saint Agur Cheese, Shropshire Blue, Somerset Blue Cheese, Stilton, Strathdon Blue Cheese, Troo Bloo You Cheese, Valdeón Cheese

Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Burrini Cheese, Buxlow Paigle, Cacetto Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Durrus Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gamonedo Cheese, Gaperon Cheese, Grimbister Cheese, Huntsman Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Pont-l'Evêque Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese

Affinage, American Cheeses, British Cheeses, Casu Marzu, Cheese Curds, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Butter, Milk