Beenleigh Blue Sheep Cheese is a modern, farmhouse, unpasteurised, organic, vegetarian, blue cheese made from sheep’s milk. The cheese has been described as having a creamy texture with notes of fruitiness, mushroom and nutty flavour. Similarly, its composition is crumbly and moist, and above all, it has an overall sweet flavour. After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least three months.
Shaped into a cylinder, the Beenleigh Blue Sheep Cheese has a rough, crusty, natural rind which is slightly sticky with some patches of blue, gray and white moulds. In addition, It is moist, yet crumbly, with the blue appearing as bold blue-green streaks through the white interior. The flavour is steely blue, with the burnt caramel sweetness, characteristic of fine sheep’s milk. It melts on the palate, disclosing its strong, spicy character. A wonderful companion to Mead, Port, Cabernet Merlot or Sweet Cider. The cheese ripens in six months and has a fat content of 45 – 50 per cent.
The shape is reminiscent of a cylinder. The rough, crusty, natural rind is slightly sticky and has some patches of blue, gray and white moulds. Above all, It is one of the few blue cheeses made from sheep’s milk in Britain. Produced by Ben Harris of Ticklemore Cheese Company, the cheese is based on a Roquefort recipe invented by Robin Congden, the founder of the company. Beenleigh Blue is one of the few blue sheep’s milk cheeses produced in Britain. It is made between January and July using the milk of Dorset-Friesland cross sheep from the farm of Terry Perkins, located in Cornwall.