Cheese of the Week
Beenleigh Blue
Now only £1.90 per 100g 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.
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