Beenleigh Blue cheese: Difference between revisions
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==Further reading== |
==Further reading== |
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* [http://books.google.com/books?id=ULxQoNWXX7oC&pg=PA173 The World Cheese Book - Juliet Harbutt<!-- Bot generated title -->]. p. 173. |
* [http://books.google.com/books?id=ULxQoNWXX7oC&pg=PA173 The World Cheese Book - Juliet Harbutt<!-- Bot generated title -->]. p. 173. |
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* [http://books.google.com/books?id=0mYjAQAAIAAJ Cheese: A Connoisseur's Guide to the World's Best - Max McCalman |
* [http://books.google.com/books?id=0mYjAQAAIAAJ Cheese: A Connoisseur's Guide to the World's Best - Max McCalman<!-- Bot generated title -->]. p. 84. |
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{{British cheeses}} |
{{British cheeses}} |
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Revision as of 16:30, 18 November 2013
| Beenleigh Blue | |
|---|---|
| Country of origin | England |
| Region | Devon County |
| Town | Ashprington |
| Source of milk | Ewe's milk |
| Pasteurised | No |
| 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 5 months |
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from organic unpasteurized ewe's milk produced in Ashprington, Devon County, England.[1][3] It's produced using vegetarian rennet.[4] Beenleigh Blue is produced by the Ticklemore Cheese Company.[2] 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.[1]
Composition
It has been described as having a creamy texture with notes of fruitiness, mushroom and nutty flavor.[1] It's composition is crumbly and moist, and it has an overall sweet flavor.[5] After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least five 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.
- ^ Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell. p. 218.
- ^ Cheese: Exploring Taste and Tradition - Patricia Michelson. p. 12.
- ^ Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager - Max McCalman, David Gibbons. p 353.