Beenleigh Blue cheese: Difference between revisions
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| dimensions = 20 cm (8 in) D x 10-13 cm (4-5 in) H <ref name=Linford/> |
| dimensions = Round: 20 cm (8 in) D x 10-13 cm (4-5 in) H <ref name=Linford/> |
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| weight = 3-3.5 kg (6.5-7.5 lbs) <ref name=Linford>[http://books.google.com/books?id=0S2rZcwZBnoC&pg=PA191 Great British Cheeses - Jenny Linford<!-- Bot generated title -->]. p 191.</ref> |
| weight = 3-3.5 kg (6.5-7.5 lbs) <ref name=Linford>[http://books.google.com/books?id=0S2rZcwZBnoC&pg=PA191 Great British Cheeses - Jenny Linford<!-- Bot generated title -->]. p 191.</ref> |
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| aging = At least 5 months |
| aging = At least 5 months |
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Revision as of 16:14, 18 November 2013
| Beenleigh Blue | |
|---|---|
| Country of origin | England |
| Region | Devon County |
| Town | Ashprington |
| Source of milk | Sheep's milk |
| Pasteurised | No |
| Texture | Soft |
| Dimensions | Round: 20 cm (8 in) D x 10-13 cm (4-5 in) H [1] |
| 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] 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]
Composition
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] 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 d 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.