A cracking cheese with a cracking back story. It's hard to believe that as recently as 2005 there were still gaps in the cheese market. Soft, unpasteurised blue cheese was hard to come by - this led to the Davenports creating Cote Hill Blue. We're glad they did. Soft, rich, a velvety silver rind with a salty spicy kick at the end. To top it off it's the handiwork of just 63 cows at their farm in Lincolnshire.