In 1994 when Baron Pouget first conceived the idea of producing a semi soft blue cheese for his shop in Oxford, there was a lack of soft English Blue cheeses to rival the popular continental imports such as Dolcelatte, Cambozola and Fourme D'Ambert. With the cooperation and technical expertise of a stilton manufacturer he developed the recipe for Oxford Blue which, over a period of time, was adjusted and refined to its present form: a creamy semi soft blue cheese