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Beenleigh Blue Cheese



Beenleigh Blue Cheese is made in Totnes, Devon, England, from sheep's milk from January to July.

Crumbly in texture, it is pale yellow with greenish-blue veins, and has a taste that is salty, sweet and tangy.

The sheep's milk is curdled with vegetarian rennet. The curd is then cut, let stand for 15 minutes, packed in moulds for 2 days, then unmoulded. The surface is salted, and after a few days holes are poked in it to allow air into the cheese. When blue mould has started, the cheese is wrapped in foil to stop a rind developing any further.

Beenleigh Blue Cheese is aged for up to 7 months.

The cheeses will be 5 1/2 inches (14 cm) wide by 4 3/4 inches (12 cm) tall, and weigh 5 1/2 to 6 1/2 pounds (2.5 to 3 kg.)



History Notes

Beenleigh Blue Cheese was developed by Robin Congdon. It was the first sheep's milk blue cheese made in Devon in a long time. He started with milk from two flocks of Dorset & Friesland cross sheep next door to his dairy.

Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Citation

Oulton, Randal. "Beenleigh Blue Cheese." CooksInfo.com. Published 18 January 2006; revised 02 December 2007. Web. Accessed 11/24/2017. <http://www.cooksinfo.com/beenleigh-blue-cheese>.

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