Beenleigh Blue cheese: Difference between revisions
Content deleted Content added
VMS Mosaic (talk | contribs) |
m http→https for Google Books and Google News using AWB |
||
| Line 12: | Line 12: | ||
| protein = |
| protein = |
||
| dimensions = Round: 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/> |
||
| weight = 3-3.5 kg (6.5-7.5 lbs) <ref name=Linford>[ |
| weight = 3-3.5 kg (6.5-7.5 lbs) <ref name=Linford>[https://books.google.com/books?id=0S2rZcwZBnoC&pg=PA191 Great British Cheeses - Jenny Linford<!-- Bot generated title -->]. p 191.</ref> |
||
| aging = At least 5 months |
| aging = At least 5 months |
||
| certification = |
| certification = |
||
}} |
}} |
||
'''Beenleigh Blue''' is a thin-rinded, unpressed soft [[blue cheese]] made from [[Organic (food)|organic]] [[Raw milk|unpasteurised]] [[Sheep milk|ewe's milk]] produced in [[Ashprington]], [[Devon|Devon County]], [[England]].<ref name=Ridgway>[ |
'''Beenleigh Blue''' is a thin-rinded, unpressed soft [[blue cheese]] made from [[Organic (food)|organic]] [[Raw milk|unpasteurised]] [[Sheep milk|ewe's milk]] produced in [[Ashprington]], [[Devon|Devon County]], [[England]].<ref name=Ridgway>[https://books.google.com/books?id=bV1RVgNe_5wC&pg=PA57 The Cheese Companion - Judy Ridgway<!-- Bot generated title -->]. p. 57.</ref><ref name=Caldwell>[https://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> It is produced using vegetarian [[rennet]].<ref>[https://books.google.com/books?id=oD1Z9v4mwdYC&pg=PT12 Cheese: Exploring Taste and Tradition - Patricia Michelson<!-- Bot generated title -->]. p. 12.</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/> |
||
==Composition== |
==Composition== |
||
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>[ |
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>[https://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/> |
||
==See also== |
==See also== |
||
| Line 31: | Line 31: | ||
==Further reading== |
==Further reading== |
||
* [ |
* [https://books.google.com/books?id=ULxQoNWXX7oC&pg=PA173 The World Cheese Book - Juliet Harbutt<!-- Bot generated title -->]. p. 173. |
||
* [ |
* [https://books.google.com/books?id=0mYjAQAAIAAJ Cheese: A Connoisseur's Guide to the World's Best - Max McCalman<!-- Bot generated title -->]. p. 84. |
||
{{British cheeses}} |
{{British cheeses}} |
||
Revision as of 05:54, 27 September 2016
| 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 unpasteurised 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.
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |