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May 19, 2013 08:41 AM

Butlers Blacksticks Blue.....

Looks like an interesting blue from a farmhouse in Lancashire. Brief description : made from cow's milk, aged for 8 weeks, during which it develops an amber hue. Has anyone tried this particular cheese before.? If so..... more info please?

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    1. re: HillJ

      Great graphics. It's one I was considering ordering, without having tasted. Their recipe for Tartifletta looks tasty! I'll report back after trying...

      1. re: Phoebe

        I look forward to reading your review!

    2. Not my favourite British Blue cheese.
      I find it has a strange almost metallic aftertaste.
      I know other people who love the stuff.
      I much prefer Stichelton, one of my favourite British cheeses.

      2 Replies
      1. re: Paprikaboy

        I read many glowing comments where people compared it to both Stilton and Stichelton. Both of which I've never tasted.
        Hopefully it isn't as bad you described. Of the 20+ good blues I've tasted, there's only been three I didn't care for. Let's see about this one.

        1. re: Paprikaboy

          Paprikaboy.... I can't say you didn't warn me! It isn't the worst blue I've tasted, but close to it. I didn't get metallic... to me it was musty. There was definitely an aftertaste. What I don't get is all of the rave reviews I read prior to ordering. Oh well... live and learn. Another cheese I can check off my list.

          (On a positive note: It was some of the prettiest cheese I've ever seen. Gorgeous coloring!)

        2. My current favourite blue cheese, by a big margin.

          Also well worth a try are Blackstick's Silk and Velvet (goat and sheep's milk respectively)

          2 Replies
          1. re: Harters

            What did I miss? Maybe I got a "bad" piece? I'd love to try something else from Blackstick's......

            1. re: Phoebe

              Perhaps - or perhaps just not to your taste.

              I like the rich, creaminess of it coupled with the tang of the blueing. I find it exceptionally well balanced as a blue cheese - especially one that is not trying to mimic a Stilton style.

              As for other products, Butlers make a fairly indifferent range of the three standard Lancashire styles - creamy, crumbly and tasty - and I'd suggest that you could easily find better examples of the county's offerings (depending, of course, on where you live in the world). As well as the sheep and goat blue cheeses that I mention, they also have stab at a couple of other styles. Red Leicester, for example, with their Rothbury Red. It's not bad but not as good as Sparkenhoe which is made in Leicestershire.

          2. It's really good! Very intense and creamy I find, and terrific with a good plummy chutney. Although I think it is dyed, which is a shame...

            1 Reply
            1. re: Elster

              Yes, it's naturally coloured using annatto - such as would be used in, say, most Red Leicesters or Shropshire Blue or the Red Cheshires.

            2. Just found some at an orchard farm store. Better than average cows-milk blue with strange orange color and blue veins (good for halloween?). I guess we should attribute both the extreme raves and pans to individual taste?