Beenleigh Blue cheese: Difference between revisions
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| name = Beenleigh Blue |
| name = Beenleigh Blue |
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| image = |
| image = |
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[[File:Beenleigh Blue .jpg|thumb]] |
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| country = [[England]] |
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==See also== |
==See also== |
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https://ticklemorecheesedairy.wordpress.com/beenleigh-blue/ |
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* [[List of British cheeses]] |
* [[List of British cheeses]] |
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* [[List of cheeses]] |
* [[List of cheeses]] |
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==Further reading== |
==Further reading== |
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https://ticklemorecheesedairy.wordpress.com |
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* [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=ULxQoNWXX7oC&pg=PA173 The World Cheese Book - Juliet Harbutt<!-- Bot generated title -->]. p. 173. |
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* [https://books.google.com/books?id=0mYjAQAAIAAJ Cheese: A Connoisseur's Guide to the World's Best - Max McCalman<!-- Bot generated title -->]. p. 84. |
* [https://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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Revision as of 13:54, 18 February 2020
| Beenleigh Blue | |
|---|---|
| Country of origin | England |
| Region | Devon County |
| Town | Ashprington |
| Source of milk | Ewe's milk |
| Pasteurised | Yes |
| 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 3 months |
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet[3] produced by the Ticklemore Cheese Company[2] in Ashprington, Devon County, England.[1][4] The cheese originated in the 1980s with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year.[1] Originally made by Robin Congdon in the 1970's, it is now made by Ben Harris
Composition
The cheese 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 three 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.
- ^ Cheese: Exploring Taste and Tradition - Patricia Michelson. p. 12.
- ^ Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell. p. 218.
- ^ 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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