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A blue cheese made from unpasteurised cows' milk by Robin Congden at Sharpham Barton, Nr. Totnes in South Devon. It has a pleasant salty tang, and a fairly-soft texture. It's made from spring to autumn, then matured for between 4 and 8 months - so isn"t always available. See "Beenleigh Blue", "Harbourne Blue" and "Ticklemore"
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