milk type
Sheep
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Totnes, Devon / Bermondsey
milk source
Bought-in
season
All year
cheesemakers
Ben Harris
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Brunswick Blue is a result of maturing experiments we have been running with Beenleigh Blue. This cheese has a slightly drier texture with more breakdown under the rind.
background
our work with this cheese
Accompaniments
Serving Suggestions
Slice a Medjool date and fill with a little piece of Brunswick Blue for a delicious sweet and salty snack.FAQs
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Brunswick Blue
This fresh, nutty cheese offers something unique within our blue cheese range: a smooth and creamy texture alongside a clean, refreshing flavour


Brunswick Blue is a result of maturing experiments we have been running with Beenleigh Blue. This cheese has a slightly drier texture with more breakdown under the rind.
milk type
Sheep
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Totnes, Devon / Bermondsey
milk source
Bought-in
season
All year
cheesemakers
Ben Harris
background
Beenleigh Blue is a blue sheep's milk cheese made by Ben Harris and his team at Ticklemore Cheese Dairy in Totnes, Devon. Recently, we have been experimenting with keeping some of the younger Beenleigh Blues and maturing them in our maturing rooms to create Brunswick Blue: a creamier, more mushroomy blue cheese with a rind.
our work with this cheese
We mature Brunswick Blue on shelves in our maturing rooms as opposed to keeping it wrapped and in the fridge as we do the Beenleigh Blue. Brunswick Blue is matured for about 10 weeks. In this time, we allow a natural rind to form, which helps to impart a creamier texture and mellower, mushroomy flavours.
pairing suggestion
Slice a Medjool date and fill with a little piece of Brunswick Blue for a delicious sweet and salty snack.