Ballyblue is made at Fivemiletown Creamery in the Clogher Valley in Co. Tyrone, Northern Ireland. It was one of the first blue cheeses to be developed on the island of Ireland. It is an artisan cheese made with pasteurised cows' milk and vegetarian rennet and is a Brie type cheese. The milk is supplied by William Crawford of Ardmore House Farm where he cares for his Holstein cows.
The cheese is straw coloured with a touch of blue veining and has a semi-soft and smooth texture. With a bloomy white rind, it has a creamy flavour which is slightly piquant due to the veining. It has a mild aroma and is an ideal introduction to stronger blue cheeses. It is produced in wedges of 142g and is matured for 3-4 weeks. It has a fat to dry matter content of 45%.
Ballyblue won Bronze Medals at the 2011 British Cheese Awards and at the 2002 and 2005 Nantwich International Cheese Awards.
It is ideal to use in cooking, in sandwiches and on cheeseboards with biscuits.
Fivemiletown Creamery produce other cheeses such as Ballyoak, Ballybrie, Oakwood, Boilíe (goats' milk), Boilíe (cows' milk), O’Reilly’s Original, O’Reilly’s Chives, O’Reilly’s Mustard y el Fivemiletown Cheddar (mild, mature and extra mature).
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Ballyblue cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Ballyblue cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Calories per 100g
|Queso blanco cheese
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