Specialty Cheeses

In an attempt to make an English-style Roquefort, Robin Congdon tried everything. He planted herbs in his pasture, he developed a humidifier to mimic the caves of Southern France, and even grabbed spores off of the caves of Aveyron. Although it’s not Roquefort-like, the work put into Beenleigh Blue has paid off with a delicious and complex cheese. It starts off tangy but opens to a full, rich, and sweet flavor.