Beenleigh Blue cheese
| 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 unpasteurised (raw)[3] ewe's milk and vegetarian rennet[4] produced by the Ticklemore Cheese Company[2] in Ashprington, Devon County, England.[1][5] 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]It has been produced since 2006 by Ben Harris.[6]
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.[7] 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.
- ^ "Milk - Pasteurised vs raw :: SA Health". www.sahealth.sa.gov.au. Retrieved 2019-05-16.
- ^ 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.
- ^ "Beenleigh Blue". Neal's Yard Dairy. Retrieved 2019-05-16.
- ^ 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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