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About this item
Beenleigh Blue was born from one bad-ass cheesemaker's desire to produce Roquefort in the UK. While milking ewes in the 70s, Robin Congdon felt inspired to make yoghurt, which led to cheese and eventually to Beenleigh Blue and other highly addictive cheeses (see for reference: Devon Blue, Ticklemore, Harbourne Blue ).
In order to infuse his cheese with Roquefort flavor, Congdon wasn't afraid to get weird. He planted French herbs in the grass to replicate the terroir of Aveyron. He built a humidifier that mimics the conditions of the Roquefort caves. He even took back mold spore scrapings from said caves to his dairy. Alas, our determined cheesemaker never achieved Roquefort; but he did produce Beenleigh, one of our most-loved blues.
Beenleigh is produced seasonally and is only available from August to January. It is slightly sweeter than Roquefort with a flakier texture. It is mildly spicy, not terribly salty, and it brilliantly combines the steeliness of blue with the sweetness of sheep's milk.
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