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	Beenleigh Blue Robin Congdon’s dairy sits above the valley of the Dart a spectacular view of the river spreads out below. He learned to make cheese in France, and it may have been his experience of making Roquefort that led him to try a blue, ewe’s milk cheese here. Beenleigh is the result. We rate it as one of the best blues produced in this country. The pâte is very pale in colour and creates a wonderful contrast between the blue of the penicillin and the white of the pâte, making a perfect finalle cheese board. In flavour, it is strong and sweet, with the flowers and herbs grazed by the sheep coming through. Beenleigh has a firm, crumbly texture, which nevertheless holds a good deal of moisture. For this reason it tends to last quite well.
	Price per 100g £3.00
	Type Blue Country British Isles Region British Isles Milk Pasteurised Ewe's Milk Ideal food A perfect addition to beetroot soup Size 20cm diameter, 15cm tall Weight 2.7kg Vegetarian: Yes Code 210543

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British Isles

Ewe's milk

Robin Crongdon

Robin Crongdon
Robin Crongdon, a cheesemonger from Totnes in Devon started making cheese in the early 1970s and now has a range of four; Beenleigh Blue, Devon Blue, Harbourne Blue and Ticklemore. The milk used in making these cheeses comes from the nearby Sharpham Estate, somewhere Robin was employed as a farmer before embarking on his career in cheese. The estate is now run as a Buddhist retreat, but still makes its own cheeses.

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