Beenleigh Blue cheese
| Beenleigh Blue | |
|---|---|
| Country of origin | England |
| Region | Devon County |
| Town | Ashprington |
| Source of milk | Sheep's milk |
| Pasteurised | No |
| Texture | Soft |
| 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 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.