| 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, 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Originally made by Robin Congdon in the 1970s who was seen as one of the first pioneers in the 1970s to revive the tradition of milking sheep in the UK, it is now made by Ben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.[5]
- ^ a b c The Cheese Companion – Judy Ridgway. p. 57.
- ^ a b c 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.
- ^ "Beenleigh Blue's website". 12 December 2019. Retrieved 18 February 2020.