Beenleigh Blue is a modern, farmhouse, unpasteurised, organic, vegetarian, blue cheese made from sheep's milk. 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. Shaped into a cylinder, the cheese has a rough, crusty, natural rind which is slightly sticky with some patches of blue, gray and white moulds. 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.