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This beautifully balanced blue cheese from the Gippsland region is made by Barry Charlton and his partner Cheryl. Barry’s expertise has been recognized with the highest awards at the World Cheese Championships in Wisconsin USA.

Oak Blue is a cheese based on a gorgonzola style, it has a creamy interior, rich full flavour with a slightly fruity aftertaste, it is matured in a 5kg barrel and has a reddish-brown natural rind. The veining is quite strong but still the richness of the Jersey milk is coming through. The cheese can be matured for 5 months. The maturation time increases the flavour intensity of the cheese.