| Bellingham Blue | |
|---|---|
 | |
| Country of origin | Ireland |
| Region, town | Mansfieldtown |
| Region | County Louth |
| Town | Castlebellingham |
| Source of milk | Cow |
| Pasteurised | No |
| Weight | 3–4 kg (6.6–8.8 lb), 1-2kg, 500–800 g (18–28 oz), 200g |
| Aging time | 4 months |
Glyde Farm Produce was set up in 1996 by Peter Thomas who spent the next several years researching the market in Ireland for suitable dairy products. Peter and Anita Thomas started making Bellingham Blue cheese at their family farm at Mansfieldtown in County Louth, Ireland, in 2000.[1]
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Transcription
Bellingham Blue
Bellingham Blue is a firm blue cheese made from unpasteurized cow's milk. It has a strong flavour with a salty finish, and the texture is crumbly and grainy. All the milk used is from their own herd of Friesians using raw milk.
Boyne Valley Blue
In 2011, Peter and Michael Finnegan began production of a version of Bellingham Blue made from raw goat's milk.[2]
Awards
Bellingham Blue won a Gold Medal award at the British Cheese Awards in 2001. In 2008, Bellingham Blue was awarded a silver medal at the World Cheese Awards. In 2010, it won the Supreme Champion at the Irish Cheese Awards.[3]
See also
References
- ^ "Irish Food Board guide to Irish Farmhouse Cheeses PDF" (PDF). Archived from the original (PDF) on 2011-09-27. Retrieved 2011-06-25.
- ^ Glynn Anderson; John McLaughlin (August 2011). Farmhouse Cheeses of Ireland: A Celebration. The Collins Press. p. 304. ISBN 978-1-84889-121-0. Retrieved 13 November 2011.
- ^ "The Irish Farmhouse Cheesemakers Association". Archived from the original on 2011-09-10. Retrieved 2011-06-25.
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This page was last edited on 13 June 2021, at 03:25