Description

The original recipe for Beenleigh Blue was developed by the founder, Robin Congdon and based on Roquefort.  He went over to visit the caves but they would tell him nothing, so he brought back a scraping of mould and started from there.  Robin then built a maturing cellar to mimic the conditions of the Roquefort caves. After being moulded and pierced to allow the blue mould to form, Beenleigh Blue is wrapped in foil to prevent rind development. The cheese produced today is different from Roquefort – it has the richness and sweetness of sheep’s milk but is flinty, minerally and light, being aged for four months.  (As it gets older throughout the year it gets stronger and more mature in flavour.)