Blue Cheese

These cheeses range between hard and soft, mild and strong, but always have distinct blue or green veins running through them. The veins are a type of penicillin and are usually introduced by hand into the interior of the cheese with the use of a metal spike.
101 - Beenleigh Blue

Beenleigh Blue

An unusual blue from the Dart Valley. The cheese has caramel hints that contrast nicely with the overall savoury roundness

Robin Congdon from Ticklemore Cheese makes Beenleigh Blue, along with a variety of other cheeses from the milk of goats, sheep and cows, in the most the beautiful of surroundings overlooking the Dart Valley just outside Totnes in Devon.
Beenleigh Blue is made using milk from Burton Dairy Farm in Somerset. Where Tom, & Helen Garland specialise in dairy sheep and currently have a flock of 550 Ewes.
Ticklemore usually only take the milk in the spring and early summer when there is sufficient surplus available. During this period we make as much Beenleigh as we can and then keep back some of it at a colder temperature so our supplies should last almost all year round.

Since the cheese dairy was built some 20 years ago, it was decided to concentrate on that side of the business, as opposed to farming, and to buy in the milk that was needed. Over time, a relationship was built with the milk producers who have always endeavoured to provide milk in the quantity and quality necessary to produce good cheese. Ticklemore believe that the quality of the milk is as important as the skill of the cheesemaker. This is dependent on various factors but especially the health and welfare of the animals, the breeding of the animals, their nutrition and the pasture they graze upon. Their farmers are not Organic in the strictest sense but certainly “low input”.
It is their belief that making cheese is in no way similar to cooking: the cheesemaker merely steers the milk in a particular direction guided by the quality of the milk itself. Cheesemaking is a natural process onto which certain controls are imposed. Since Ticklemore do not produce the milk themselves, they deem it necessary to pasteurise all the milk they use. They use the low temperature, long hold system as this leaves more beneficial enzymes in the milk.
Robin Congdon was one of the first pioneers in the 1970s to revive the tradition of milking sheep in the UK. He started off with thirty sheep on a smallholding near Exeter and initially produced yogurt and soft cheeses which he took to London once a week to sell. Within a few years he was introduced to Maurice Ash who was connected with the Dartington Hall Estate and the two went into partnership on a larger farm alongside the river Dart. Here Robin developed Beenleigh Blue named after the hamlet in which it was first made and later Harbourne Blue named after the tributary of the Dart which flows through Beenleigh. Several years later he created Devon Blue using the cows’ milk of a neighbouring farmer. Ben Harris started working in the cheese dairy seven years ago having been brought up on a dairy farm. From school he went to catering college and worked at the Carved Angel restaurant in Dartmouth for five years. He has worked in all areas of the cheese dairy, starting off with the pasteurizing of the milk and the care of the cheese once it has been made. He is now in overall charge of the dairy and the main cheesemaker. Robin serves in an administrative capacity and as backup cheesemaker; he does most of the milk collections.

The nature of the cheese varies greatly over the season. The first cheeses for sale in June are very light, fresh, and quite crumbly whereas the older cheeses develop significantly greater depth of flavour and become richer and creamier.

Not for export  Sheep PLU: 101
per 250g

Key Facts

  • Country Made In England
  • Type of Milk Sheep
  • Pasteurisation Pasteurised
  • Vegetarian Yes
  • Region Devon
  • Organic No
  • Flavour Caramel and savoury
  • Accreditation None
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkMonbazillac


  • IngredientsEwes' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1498 kJ
  • Energy kcal361 kcal
  • Fat30.0 g
  •      of which saturates 19.4 g
  • Carbohydrates0.5 g
  •      of which sugars <0.1 g
  • Protein22.2 g
  • Salt2.33 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

This site uses cookies. By continuing to browse this site you are agreeing to our use of cookies. Find out more here.