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Devonshire Food

Beenleigh Blue Cheese

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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…

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Brown’s Apple

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A large apple, somewhat flattened looking. Three-quarters of the skin is a dull-red or mottled dull-red, the rest is a dull green. It has a sharp, tart taste, which makes it good for cider. The tree tends to bear fruit in good quantity only every other year. The apples ripen at the end of October….

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Devon Blue Cheese

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Devon Blue is made with raw milk from Ayrshire cows. The milk is heated, then Penicillium roqueforti and vegetarian Rennet are added. The curds, with the whey not drained off them, are put into cylindrical moulds. The moulds are turned several times during the first couple of days, to allow the whey to slowly drain….

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Harbourne Blue Cheese

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Harbourne Blue Cheese is made in Devon, England, from pasteurized goat’s milk. It has a mild taste with a bit of a tang in it. It is almost white with greyish-green veins, and is firm and crumbly. The rind is moist. The goat’s milk used comes come a single farm near Dartmoor. It is heated,…

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Sweet Alford Apples

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Sweet Alford are small-sized (up to 2 inches / 5 cm wide) apples, conical in shape, but flattened. They have pale waxy yellow skin with a pink flush, with russetting at the stem end. Inside, they have white, somewhat crisp, juicy flesh with a sweet, mildly astringent taste. The tree blooms mid-spring. Cooking Tips For…

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