Beenleigh Blue cheese: Difference between revisions
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==Composition== |
==Composition== |
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It has been described as having a creamy [[Texture (food)|texture]] with notes of fruitiness, mushroom and nutty |
It has been described as having a creamy [[Texture (food)|texture]] with notes of fruitiness, mushroom and nutty flavour.<ref name=Ridgway/> Its composition is crumbly and moist, and it has an overall sweet flavour.<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> 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 01:50, 15 September 2015
| 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 is 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 flavour.[1] Its composition is crumbly and moist, and it has an overall sweet flavour.[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.
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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