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Cool alien exotic blues that were making our own.

When you look at the modern British really, really trend-setting, innovative and incredibly from a creamy texture from the level of salt, from the bitterness,

it's just so round and so incredibly smooth.

The blue is a bit gritty. It's quite sweet. It's quite surprising. It's

very smooth. Wow, is that good? The Blues starring in this week's programme are just as British as John Mayo, Eric Clapton, and Alexis Corner,

but quite a bit tastier, like Blacksticks, Vinny, Oxford, Buffalo, Shropshire.

We just sort of had a stab at it and see what it turned out like and decided whether we want to make it

moisture or drier or creamier or harder or whatever.

I think it's quite good actually, although I say it myself, quite a rounded taste for blue.

In today's program we're trying to decode a food puzzle. Blue cheeses are

...