Bluestone “Long Paddock”

Creamy and buttery with a savoury blue character — a distinctive Australian blue from Long Paddock.

Bluestone is made in Castlemaine from pasteurised organic cow’s milk. Its paste is marbled with blue veining and combines a melting, buttery texture with yeasty, fruity and savoury aromas.

Origin: Castlemaine, Victoria, Australia
Milk: Pasteurised organic cow’s milk
Style: Blue
Texture: Creamy, melting and lightly crumbly
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Bluestone sits between the creamy restraint of some French blues and the firmer structure of English styles. Expect butter, blue spice, savoury depth and a slightly fruity finish.

Serve at room temperature with crusty bread, cured meats or fruit. It is also excellent crumbled over roasted vegetables.

Try a medium-bodied red, a fortified wine, or a darker beer with enough malt to match the blue flavour.

Fruit and floral sweetness soften the salty blue spice, while something crisp keeps the pairing balanced.

Fig, Almond & Pomegranate Paste · Honeycomb · Tasmanian Quince Paste

Bleu de Laqueuille
For a creamier French blue with a sweeter finish.

Riverine Blue
For an Australian blue with a richer buffalo-milk texture.

Long Paddock’s Bluestone draws on both French and English blue-cheese traditions while using local organic milk from central Victoria.

Ingredients: Pasteurised organic cow’s milk, salt, cultures, animal rennet.