Beenleigh Blue cheese
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with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year.[1] Originally made by Robin Congdon in the 1970's, it is now made by Ben Harris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.