| 词条 | Beenleigh Blue cheese |
| 释义 |
| name = Beenleigh Blue | image = | othernames = | country = England | region = Devon County | town = Ashprington | source = Ewe's milk | pasteurised = No | texture = Soft | fat = 47% [1] | protein = | dimensions = Round: 20 cm (8 in) D x 10-13 cm (4-5 in) H [2] | weight = 3-3.5 kg (6.5-7.5 lbs) [1] | aging = At least 5 months | certification = }} Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk produced in Ashprington, Devon County, England.[2][3] It is produced using vegetarian rennet.[4] Beenleigh Blue is produced by the Ticklemore Cheese Company.[1] It began with limited production in the 1980s by Robin and Sari Congdon, and as production increased it became available to consumers throughout the year.[2]It has been produced since 2006 by Ben Harris. CompositionIt has been described as having a creamy texture with notes of fruitiness, mushroom and nutty flavour.[2] Its composition is crumbly and moist, and it has an overall sweet flavour.[5] After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least five months.[1] See also
References1. ^1 2 3 [https://books.google.com/books?id=0S2rZcwZBnoC&pg=PA191 Great British Cheeses - Jenny Linford]. p 191. 2. ^1 2 3 [https://books.google.com/books?id=bV1RVgNe_5wC&pg=PA57 The Cheese Companion - Judy Ridgway]. p. 57. 3. ^[https://books.google.com/books?id=oaOIT3QdwEQC&pg=PA218 Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell]. p. 218. 4. ^[https://books.google.com/books?id=oD1Z9v4mwdYC&pg=PT12 Cheese: Exploring Taste and Tradition - Patricia Michelson]. p. 12. 5. ^[https://books.google.com/books?id=NHc42iumbagC&pg=PA353 Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager - Max McCalman, David Gibbons]. p 353. Further reading
2 : English cheeses|Sheep's-milk cheeses |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。