Beenleigh Blue

Flinty, minerally, fresh.

  • Pasteurised
  • Sheep's Milk
  • Vegetarian

Originally based on a Roquefort recipe, this cheese turned out sweeter and milder. Beenleigh Blue has a delicate sweetness with a minerally, floral flavour.

Made by Ben Harris in Totnes, Devon, England.

More about this

Robin Congdon started farming in the 1970s with 30 sheep.  With time he diversified into making cheese (“cheese making is like farming bacteria”) and set-up Ticklemore Cheese, creating classics such as Devon Blue, Harbourne Blue and Ticklemore Goat (now made by the nearby Sharpham Dairy).

Ben Harris joined the team in 2001 and now runs Ticklemore Cheese; they have long-since sold the sheep and now source the milk from a nearby farm in Somerset where small farmer Tom Garland keeps 250 Friesland sheep.  They are grazed outside Spring – Summer and Ben only takes their milk January to July to make Beenleigh Blue, which sees seasonal variations – form being flinty and minerally early season to more rich and robust later in the year.

The original recipe for Beenleigh Blue was developed by the founder, Robin Congdon and based on Roquefort.  He went over to visit the caves but they would tell him nothing, so he brought back a scraping of mould and started from there.  Robin then built a maturing cellar 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 Ben produces today is very different from Roquefort – it has the richness and sweetness of sheep’s milk but is flinty, minerally and light, being aged for four months.  (As it gets older throughout the year it gets stronger and more mature in flavour.)

Find out more about how Beenleigh Blue is made and the history of Ticklemore cheese by clicking here to view Andy’s article on The Pioneer of British Blue Cheese – Robin Congdon.

What weight to buy?
100g in total of cheese per person for consumption after a meal. For comparison, 250g is similar in size to standard pack of butter.

This product will have two weeks’ shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.

Ingredients: Milk, salt, cheese cultures and rennet.

Customer reviews

  1. helenca

    Delicious – nice to have a sheep’s milk blue instead of the usual Stilton style – milder and sweeter, definitely one to order again.

  2. Elizabeth Boyce

    superb cheese, rich, not over salted, great length of flavour and a clean fresh finish.
    Really enjoyed this

  3. Angela Zubick

    Adore this cheese and it’s my favourite of all the blues. I look for it wherever I go and am so glad our cheese shop in Sidmouth stocks this wonderful and special cheese.

  4. Paul Jameson

    Amazing cheese, can taste so many levels and oozes of a lovely creamy summer blue.

  5. Carol Fleming

    I love this cheese and think it’s actually better than Roquefort on which it’s based. It’s creamy but has a tang and is in another league to Stilton. Delicious on a cheese board but divine when crumbled into a simple risotto.
    I always do a detour to visit The Courtyard Dairy if I’m anywhere in the vicinity and have been known to make the 100 mile round trip from my home on occasion. It is simply the best cheese shop in the UK and I love that all of its people are passionate about what they do. British produce at its finest.

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