Award winning crumbly blue cheese produced by Ticklemore Cheese using ewe's milk from Burton Dairy Farm Somerset. It has a lemony sweetness.
The original recipe was based on Roquefort, the founder visiting the caves to learn the secret. They would tell him nothing, so he brought back a scraping of mould and started from there. A maturing cellar was then built to mimic the conditions of the Roquefort caves. After being moulded and pierced to allow the blue mould to form, Beenleigh Blue is wrapped in foil to prevent rind development.
The cheese produced today is very different from Roquefort – it has the richness and sweetness of sheep’s milk but is flinty, minerally and light. It is aged for four months and as it gets older it gets stronger and more mature in flavour.
We often have Beenleigh Blue with Karg's crackers for lunch. Portable, nutritious and very satisfying.
Allow 100g per person.
Devon & Somerset
Type of milk
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