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.<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/> |
'''Beenleigh Blue''' is a thin-rinded, unpressed 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 16:10, 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, unpressed 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.