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.)
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.

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 Cheeses, 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

Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Burrini Cheese, Buxlow Paigle, Cacetto Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Durrus Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gamonedo Cheese, Gaperon Cheese, Grimbister Cheese, Huntsman Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Pont-l'Evêque Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese

Affinage, American Cheeses, British Cheeses, Casu Marzu, Cheese Curds, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Butter, Milk