Coquetdale cheese
English type of cheese
Coquetdale cheese is a full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet. The cheese, which takes its name from Coquetdale, Northumberland, is produced by the Northumberland Cheese Company.[1]
Coquetdale cheese is ripened in a mould for ten weeks, during which time it develops a yellowish-grey natural rind.
The producers describe Coquetdale as "rich, clean and creamy with a melting texture and a long, fruity finish". The cheese won first prize at the Bakewell Show in 2006.[2]
See also
References
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- Applewood
- Beacon Fell Traditional Lancashire
- Beenleigh Blue
- Berkswell
- Buxton Blue
- Cheddar
- Cheshire
- Chevington
- Coquetdale
- Cornish Blue
- Cornish Brie
- Cornish Yarg
- Derby
- Dorset Blue Vinney
- Dovedale
- Fine Fettle Yorkshire
- Gloucester
- Hereford Hop
- Harbourne Blue
- Keltic Gold
- Lancashire
- Lincolnshire Poacher
- Little Derby
- Norbury Blue
- Red Leicester
- Red Windsor
- Sage Derby
- Shropshire Blue
- Stichelton
- Stilton
- Stinking Bishop
- Suffolk Gold
- Sussex Slipcote
- Swaledale
- Tesyn
- Waterloo
- Wensleydale
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