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.

Beenleigh Blue

Ticklemore Cheese

Made by Ben Harris & Robin Congden of the Ticklemore Cheese Co. Devon Blue is a semi-hard blue cheese made using vegetarian rennet and unpasteurised milk from the farm's own herd of Ayreshire cows.
The cheese is matured for six to eight months for the blue mould to develop fully. By the time, it is ready to be sold; Devon Blue is pale, creamy yellow in colour dotted with pockets of blue moulds and veins. The texture is dense and slightly crumbly. It emanates an earthy aroma along with a smooth, rich, complex and buttery taste.
It is best enjoyed on a cheeseboard with a glass of Farmhouse cider or Côtes du Rhône.

Ticklemore Cheese

Beenleigh Blue

Devon Blue

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