British blue cheese is aspiring to move from niche to mass market. Blue cheese has been made on the continent since Roman times. But in the UK, blue in cheese was historically viewed as "white cheese gone wrong". Now, British blue cheese producers are trying to make creamy, sweet, salty cheeses in a European style to compete with the continental imports of Gorgonzola, Cambozola and Danish Blue.
Sheila Dillon travels to the British Cheese Award to search for the perfect blue cheese for the mass market's palate. Food historian Ivan Day explains why Stilton was the most expensive cheese in Victorian Britain. And cheese maker John Longman shows Sheila how to turn a cheese blue.
Presented by Sheila Dillon and produced by Emma Weatherill.