Helford Blue is a full fat, soft creamy textured blue cheese full of flavour. It has an edible greyish blue rind and a varied blue vein.
It has received gold awards from both the World Cheese and the British Cheese awards.
Alastair Rogers and Bernadette started making cheese in 2006 as Treveador Farm Dairy on the land of Treveador farmhouse. Alastair originally trained with master cheesemaker Chris Ashby of Bottesford, Leicestershire, expert in blue cheese. Chris is still an invaluable support in the development of the Helford cheeses. As Alastair and Bernie concentrated on making and selling the cheese, Alastair’s son Jon took over care of the herd. By 2012, as the business developed, they moved the cheese operation to an industrial unit in Helston. This allowed the cheese making operation to expand and develop a much higher profile.