Beenleigh Blue cheese: Difference between revisions
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'''Beenleigh Blue''' is a thin-rinded soft [[blue cheese]] made from [[Organic (food)|organic]] [[Raw milk|unpasteurized]] [[sheep's milk]] produced in [[Ashprington]], [[Devon|Devon County]], [[England]].<ref name=Caldwell>[http://books.google.com/books?id=oaOIT3QdwEQC&pg=PA218 Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell<!-- Bot generated title -->]. p. 218.</ref><ref name=Ridgway>[http://books.google.com/books?id=bV1RVgNe_5wC&pg=PA57 The Cheese Companion - Judy Ridgway<!-- Bot generated title -->]. p. 57.</ref> It has been described as having a creamy [[Texture (food)|texture]] with notes of fruitiness, mushroom and nutty flavor.<ref name=Ridgway/> It's composition is crumbly and moist, and it has an overall sweet flavor.<ref>[http://books.google.com/books?id=NHc42iumbagC&pg=PA353 Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager - Max McCalman, David Gibbons<!-- Bot generated title -->]. p 353. </ref> Beenleigh Blue is produced by the Ticklemore Cheese Company. It began with limited production in the 1980s by Robin and Sari Congdon, and as production increased it became available to consumers throughout the year.<ref name=Ridgway/> After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least five months.<ref name=Linford/> |
'''Beenleigh Blue''' is a thin-rinded soft [[blue cheese]] made from [[Organic (food)|organic]] [[Raw milk|unpasteurized]] [[sheep's milk]] produced in [[Ashprington]], [[Devon|Devon County]], [[England]].<ref name=Caldwell>[http://books.google.com/books?id=oaOIT3QdwEQC&pg=PA218 Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell<!-- Bot generated title -->]. p. 218.</ref><ref name=Ridgway>[http://books.google.com/books?id=bV1RVgNe_5wC&pg=PA57 The Cheese Companion - Judy Ridgway<!-- Bot generated title -->]. p. 57.</ref> It has been described as having a creamy [[Texture (food)|texture]] with notes of fruitiness, mushroom and nutty flavor.<ref name=Ridgway/> It's composition is crumbly and moist, and it has an overall sweet flavor.<ref>[http://books.google.com/books?id=NHc42iumbagC&pg=PA353 Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager - Max McCalman, David Gibbons<!-- Bot generated title -->]. p 353. </ref> Beenleigh Blue is produced by the Ticklemore Cheese Company.<ref name=Linford/> It began with limited production in the 1980s by Robin and Sari Congdon, and as production increased it became available to consumers throughout the year.<ref name=Ridgway/> After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least five months.<ref name=Linford/> |
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==See also== |
==See also== |
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Revision as of 16:09, 18 November 2013
| Beenleigh Blue | |
|---|---|
| Country of origin | England |
| Region | Devon County |
| Town | Ashprington |
| Source of milk | Sheep's milk |
| Pasteurised | No |
| Texture | Soft |
| Weight | 3-3.5 kg (6.5-7.5 lbs) [1] |
| Aging time | At least 5 months |
Beenleigh Blue is a thin-rinded soft blue cheese made from organic unpasteurized sheep's milk produced in Ashprington, Devon County, England.[2][3] It has been described as having a creamy texture with notes of fruitiness, mushroom and nutty flavor.[3] It's composition is crumbly and moist, and it has an overall sweet flavor.[4] Beenleigh Blue is produced by the Ticklemore Cheese Company.[1] It began with limited production in the 1980s by Robin and Sari Congdon, and as production increased it became available to consumers throughout the year.[3] After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least five months.[1]
See also
References
- ^ a b c Great British Cheeses - Jenny Linford. p 191.
- ^ Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell. p. 218.
- ^ a b c The Cheese Companion - Judy Ridgway. p. 57.
- ^ Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager - Max McCalman, David Gibbons. p 353.