Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised

ewe's milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds S ...

and vegetarian

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...

produced by the Ticklemore Cheese Company in

Ashprington Ashprington is a village and civil parish in the South Hams district of Devon, England. The village is not far from the River Dart, but high above it, and is about three miles south of Totnes. There is a local pub, hotel and phonebox. The civ ...

Devon Devon ( , historically known as Devonshire , ) is a ceremonial and non-metropolitan county in South West England. The most populous settlement in Devon is the city of Plymouth, followed by Devon's county town, the city of Exeter. Devon is ...

England England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe b ...

.The Cheese Companion – Judy Ridgway
p. 57.Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell
p. 218. The cheese originated in the 1980s with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year. Originally made by Robin Congdon in the 1970s who was seen as one of the first pioneers in the 1970s to revive the tradition of milking sheep in the UK, it is now made by Ben Harris who is in overall charge of the dairy and the main cheesemaker.

Composition

The cheese has been described as having a creamy texture with notes of fruitiness, mushroom and nutty flavour. Its composition is crumbly and moist, and it has an overall sweet flavour.Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager
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Max McCalman Max McCalman is an American cheese expert. He is an author, was the first Maître Fromager in a North American restaurant, spearheaded the creation of the Artisanal Bistro and Artisanal Premium Cheese Center, and is an advocate for raw-milk che ...

, David Gibbons. p 353. After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least three months.

Composition

See also

References

Further reading