Beenleigh Blue

Beenleigh Blue is one of three cheeses created by Robin Congdon and now made by Ben Harris and his team at Ticklemore Cheese Dairy in Totnes, Devon. The milk comes from Tom and Helen Garland, who farm locally in Devon, and contributes to the production of consistently high quality cheeses. After being moulded and pierced to allow the blue mould to form, the cheese is wrapped at a few weeks of age to prevent the development of a rind.

Randolph Hodgson started Neal's Yard Dairy at around the same time as Robin Congdon started Ticklemore Cheese Dairy, and we've worked closely together from the beginning – with Robin and now with Ben Harris who took over the cheesemaking in the early 2000s. We visit twice a year to taste and select cheese with Ben, and twice a year he comes to visit us at our Bermondsey arches. This dialogue is essential, as Ben's cheeses are matured on the farm and delivered to Neal's Yard Dairy ready to sell. More recently, we have been keeping some of Ben's younger Beenleigh Blues and maturing them in our maturing rooms to create Brunswick Blue: a more dense and biscuity blue cheese with a natural rind.