Brunswick Blue is a result of further maturing of Beenleigh Blue by Neal’s Yard. After 10 weeks the cheese has a slightly drier texture and a natural rind.
Beenleigh Blue is made from pasteurised sheep’s milk from Burton Farm in Somerset, (Friesland ewes with some Poll Dorset crosses).
It is one of three blue cheeses made by Ben Harris. Ticklemore Dairy in Totnes, Devon was set up over thirty years ago by Robin Congdon to make blue cheeses in the Roquefort style
We bought this cheese from No. 2 North Parade in Oxford. It is seasonal and will go out of season by June.
Blue cheeses in this style made from goat’s milk are available in the province of Càdiz. In particular the Andazul made by Ana Isabel Rosado in San José del Valle. It is the first blue cheese made with the milk from the local Payoya goat.
