A cylinder of soft to semihard, blue cheese made with sheep's milk, this cheese has a smooth creamy paste and a natural rind. It is made by Ticklemore Cheese in Totnes in Devon only in spring and early summer and, since it matures for at least three months, anything from 5-8 months, is consequently available from August to January. It is made with raw, whole milk and contains 40-50% fat with vegetable rennet and so is suitable for vegetarians. Beenleigh Blue may be found weighing 3 kg (6½ lb) and has a clean, strong, sharp, slightly nutty flavour, and is a repeated Gold Medal winner at the British Cheese Awards.
