Beenleigh Blue

England, Totnes, Devon

Seasonal (best months August-January). Tangy unpasteurised sheep’s milk blue cheese made with vegetable rennet and has a solid rich dense paté, tasting full bodied with sharp blue moulds, rather in the style of Roquefort.

• Weight: Approx 3000g
• Fat: 50.0%
• Colour: Blue
• Rind: Natural
• Pasteurised