Brian Turner cooks stuffed wild mushrooms with Hampton blue cheese and garlic sauce on A Taste Of Britain.

Hampton Blue is made in Cheshire using Cheshire milk. The cheese is made by adding blue mould to selected Cheshire curds. The curd gets hand-filled in a traditional manner into round moulds. It is left to mature for 12 weeks to develop the distinctive rind and blue veining for a
piquant nutty flavour with a creamy body.