Coquetdale cheese
Coquetdale cheese is a type of cheese originating from the Coquetdale region of Northumberland, England. It is a semi-hard cheese, known for its creamy texture and mild, yet distinctive flavour.
History[edit | edit source]
Coquetdale cheese has a rich history that dates back to the 19th century. It was traditionally made by farmers in the Coquetdale region, using the milk from their own herds of cattle. The cheese was often made in small batches and was a staple in the local diet.
Production[edit | edit source]
The production of Coquetdale cheese involves a specific process. The milk is first pasteurised and then cooled. Rennet is added to the milk to cause it to curdle. The curds are then cut, stirred, and heated before being placed into moulds. The cheese is then pressed to remove any remaining whey, and aged for a period of time to develop its flavour.
Characteristics[edit | edit source]
Coquetdale cheese is known for its creamy, semi-hard texture. It has a mild, yet distinctive flavour that is often described as nutty or sweet. The cheese is typically white or pale yellow in colour, and may have small holes or cracks throughout.
Uses[edit | edit source]
Coquetdale cheese is versatile and can be used in a variety of dishes. It is often served on its own, or with crackers or bread. It can also be used in cooking, and is particularly popular in quiches, pasta dishes, and cheese sauces.
See also[edit | edit source]
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