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Sapphire Blue

Our beautiful complex, robust blue made in small batches which vary in strength depending on the ewe milk’s seasonality. With age Sapphire Blue has a typically Roquefort-esque acidity with a spicy, sea-salty bite and at times shows hints of smoked meat on the finish. Texturally, Sapphire Blue varies from crumbly through to smooth and creamy, but it’s pretty perfect at any point.

Generally available from April to September.

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Real reviews & ratings

Sapphire blue

Wonderful service and great product

  • Karl Woisetschlager

  • Verified

  • Oct 20, 2021

Great cheeses

Very happy. All the cheeses in the offer are great

  • Frank Robertson

  • Verified

  • Oct 26, 2021

You have to try this!

We decided to share the 1kg we bought four ways, giving a quarter to three friends. All of us really enjoyed it. I also sent some to family. One lot found the smell a bit overpowering. But the rest of us didn’t. A delicious blue, for true blue-lovers with an earthy dimension.

  • Fiona Sweet Formiatti

  • Verified

  • Oct 26, 2021

Sapphire Blue

But don’t take our word for it… 

  • Champion Cheese of The Show 2012 (Sydney Royal Show)
  • Finalist (Australia’s President’s Award)
  • Top 6 (6000 Fine Foods of Australia 2012)
Serving suggestion

Serving suggestion

Roquefort deserves to be shown off. Pair this one with a sweet dessert wine or serve it crumbled with a figgy or fruit-led side salad. It’s also delightful with our Pinot Paste.

A bit about best-before dates

For fresh cheeses like creme fraiche, yoghurt, mascarpone, fresh mozzarella, ricotta and cottage cheese, it’s important to follow the best-before date. For soft rind, washed rind, blue and hard cheeses, the best-before date is more of an indication and your cheese will often be at its best on or after this date.


Some simple storage tips

The way you store your cheesy stash can make or break its quality. Wrap washed rind, blues and soft cheeses in waxy, grease-proof parchment paper to stop it getting sweaty. Blue cheese can also be wrapped in alfoil to stem blue mould growth on the cut surface. Hard cheeses can be wrapped in plastic but we prefer waxed paper for these as well.

Once you’ve wrapped your cheese, pop it in a sealed plastic (like a hard container or zip-lock bag) to control humidity and stop it drying out. It should then be stored in the vegetable compartment of your fridge.

Even if you do all of this correctly, cheese can develop surface mould. It doesn’t grow inside the cheese and most moulds are food-safe anyway. Just gently scrape or cut it off and your cheese is good to go.

Pair it with

    • Pinot Paste

    Pinot Paste

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