Coquetdale cheese: Difference between revisions
Content deleted Content added
Jimmy Pitt (talk | contribs) changed citation style |
Glass Star (talk | contribs) mNo edit summary |
||
| Line 41: | Line 41: | ||
== References == |
== References == |
||
<references> |
<references> |
||
{{British cheeses}} |
|||
{{Cheeses of the United Kingdom}} |
{{Cheeses of the United Kingdom}} |
||
Revision as of 23:10, 12 June 2010
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
<references>
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
- ^
"Coquetdale". Northumberland Cheese Company. Retrieved 28 March 2010.
{{cite web}}: Cite has empty unknown parameter:|coauthors=(help) - ^
"Coquetdale". British Cheese Board. Retrieved 28 March 2010.
{{cite web}}: Cite has empty unknown parameter:|coauthors=(help)