Beenleigh Blue

A delicately blue sheep’s milk cheese from Devon, with a lemony sweetness and moist, crumbly texture.
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  • Spend over £44.50 to receive free delivery (England, Wales & Central Scotland)

Average age 6-12 months

Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti

Standard delivery is free to most postcodes in the UK for orders over £44.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £44.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.
Tower of whole and various sized cut pieces of Beenleigh Blue vegetarian sheep’s cheese with delicate blueing and moist but crumbly texture
Tower of whole and various sized cut pieces of Beenleigh Blue vegetarian sheep’s cheese with delicate blueing and moist but crumbly texture
Location: Beenleigh Blue map
Tower of whole and various sized cut pieces of Beenleigh Blue vegetarian sheep’s cheese with delicate blueing and moist but crumbly texture
Tower of whole and various sized cut pieces of Beenleigh Blue vegetarian sheep’s cheese with delicate blueing and moist but crumbly texture
Location: Beenleigh Blue map

Made by Ben Harris

Totnes, Devon

Beenleigh Blue was the first blue cheese created by pioneering cheesemaker Robin Congdon, who utilised similar techniques to those used to make Roquefort, though the resulting cheese is quite different in taste.

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.
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