Beenleigh Blue cheese: Difference between revisions
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{{short description|Soft blue cheese}} |
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{{Infobox cheese |
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Revision as of 23:46, 1 October 2022
| Beenleigh Blue | |
|---|---|
 | |
| Country of origin | England |
| Region | Devon County |
| Town | Ashprington |
| Source of milk | Ewe's milk |
| Pasteurised | Yes |
| Texture | Soft |
| Fat content | 47% [1] |
| Dimensions | Round: 20 cm (8 in) D x 10-13 cm (4-5 in) H [2] |
| Weight | 3-3.5 kg (6.5-7.5 lbs) [2] |
| Aging time | At least 3 months |
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet[3] produced by the Ticklemore Cheese Company[2] in Ashprington, Devon, England.[1][4] The cheese originated in the 1980s with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year.[1]
Originally made by Robin Congdon in the 1970s who was seen as one of the first pioneers in the 1970s to revive the tradition of milking sheep in the UK, it is now made by Ben Harris who is in overall charge of the dairy and the main cheesemaker.[5]
Composition
The cheese has been described as having a creamy texture with notes of fruitiness, mushroom and nutty flavour.[1] Its composition is crumbly and moist, and it has an overall sweet flavour.[6] After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least three months.[2]
See also
References
- ^ a b c d The Cheese Companion – Judy Ridgway. p. 57.
- ^ a b c d Great British Cheeses – Jenny Linford. p 191.
- ^ Cheese: Exploring Taste and Tradition - Patricia Michelson. p. 12.
- ^ Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell. p. 218.
- ^ "Beenleigh Blue's website". Retrieved 18 February 2020.
- ^ Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager - Max McCalman, David Gibbons. p 353.
Further reading
- The World Cheese Book – Juliet Harbutt. p. 173.
- Cheese: A Connoisseur's Guide to the World's Best - Max McCalman. p. 84.
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