Producer
Treveador Farm Dairy
Region
Cornwall
Allergens
Milk
Style
Blue
Milk Type
Cow
Vegetarian
Yes
Pasteurized
Yes
Best accompanied by
Clean Cider or Monbazillac
Try serving with
Global Harvest Pear
Cooking Tip
Use in place of stilton for a deeper complexity in soups and quiches or anywhere you use blue cheese!
One of our favourite blues, Helford is a rich, complex, earthy full fat blue cheese with lovely edible, colourful, greyish blue rind. A full truckle comes in a unique pretty spherical shape that makes a stunning layer in a wedding or celebration cake or cheese spread.
Half Cheese Around 500g, and whole cheese around 1000g
Upon completion of your order, you will be asked to select a delivery date. We will always work to deliver to you on your date chosen but sometimes delays may occur. We will contact you if a change to the delivery date is required. At check-out, your delivery charge will be calculated.
All our products are packed in Cheese Cuisine boxes (unless you have ordered a giftbox or added a hamper to your order) with filling (bubble wrap where needed) and gel ice packs when required, to preserve the quality of fresh products.
Your cheese will arrive wrapped in speciality cheese paper and we recommend you refrigerate it as soon as it arrives. We recommend using your cheese within five days of purchase, however, many cheeses will last far longer. To serve, take your cheese out of the fridge, unwrap, and let it come to room temperature before serving (about an hour). To see more about taking care of cheese click here.
Wherever possible, we use environmentally friendly packaging, including recycled and compostable material. We are not big on paper waste; all the information on our products can be found on our website. However, if your order is a gift, select the option at check-out to include a personal message on a gift card with information letting the recipient know how they can find out about their products on our website.
Alastair Rogers and Bernadette started making cheese in 2006 at Treveador Farm Dairy at Treveador farmhouse. Alastair originally trained with master cheesemaker Chris Ashby of Bottesford, Leicestershire, an expert in blue cheese. Chris is still 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.
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