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Cheese from England, the Peak District within fifty miles of Dovedale
Pasteurised whole cow milk is set with Hartington's own starter and blue mould cultures and rennet, then cut, drained and filled into hoops. The cheeses are brined, pierced and ripened at 8–14 °C, usually for three to four weeks, into a soft, creamy blue. Brining a blue cheese is unusual in Britain. Made in 6 steps over 21 days – 28 days. The longest step, pierce and mature, takes 21–28 days (Defra) and runs at 8–14 °C (Defra). Salt is 2–4 % (Defra). Starter lactic bacteria and Blue mould culture do most of the fermenting.
| Main step | 21–28 daysSet[dovedale-spec] | Pierce and mature |
|---|---|---|
| Temperature | 8–14 °CSet[dovedale-spec] | Pierce and mature |
| Salt | 2–4 %Set[dovedale-spec] | Brine |
| Acidity | pH 5–6Set[dovedale-spec] | Pierce and mature |
| 96.5 % | Whole cow milk, pasteurised[dovedale-spec] |
| Small amount | Starter culture · Strains developed at Hartington[dovedale-spec] |
| Trace | Rennet[dovedale-spec] |
| Trace | Blue mould culture · Strains developed at Hartington[dovedale-spec] |
| 3 % | Salt[dovedale-spec] |
| Starter | Hartington starter culture and blue mould culture |
Total time across the recorded steps: 21 days – 28 days
What changes: Heat kills most microbes in the milk before the cultures go in
Milk comes from local farms; at peak times milk from Shropshire and Cheshire is blended in.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dovedale is a soft blue from the Stilton makers' creamery at Hartington, but it is dipped in brine during making, which the specification says no other UK blue does. It is softer and younger than Stilton, sent out at three to four weeks.
Made from pasteurised milk. The specification tests each lot at despatch, rejecting cheese with Listeria monocytogenes or Salmonella in 25 g, or more than 100 S. aureus or 500 E. coli per gram. It ships at 5 °C with a 32-day shelf life.
Hazards the sources name: Listeria monocytogenes, Salmonella, Staphylococcus aureus and E. coli, each with a limit in the specification's despatch tests.
Every number is labelled with how it is known. How this atlas is made
Hartington in Derbyshire has made blue cheese since about 1870, when its creamery opened, and began making Stilton in 1886. Dairy Crest, then the creamery's owner, registered Dovedale as a PDO in 1996, citing the three staff who make it and their inherited skills.
