Ivory coloured, moist and crumbly texture avoiding the salty flavour
often associated with blue cheese.
Since the 1970s Robin Congdon has been
farming on the Sharpham Estate which is in a beautiful location with stunning
views over the Dart estuary. Whilst working on the farm Robin spent some
time milking ewes and this inspired him to make yoghurt with some of the
milk. It was not long before he moved onto making cheese and the creation
of Beenleigh Blue followed. Beenleigh Blue is one of only three blue ewes'
milk cheeses made in Britain today. Robin also now makes a cows' milk
cheese called Devon Blue, and goats' milk cheeses called Ticklemore and
Beenleigh Blue has a moist and crumbly
texture with a blue green mould running through an ivory paste. It has
a rich and slightly sweet flavour, similar to Roquefort but not so salty.
It is matured for six months and is available from early summer through
It is excellent when enjoyed on its own
or when served as part of a cheeseboard and is versatile in the kitchen
for making fabulous sauces or serving as part of a salad.
Each cheese is 20cm in diameter, 15cm
tall, weighs 2.7kg and has a fat content of 45%.