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An excellent English cheese, with a soft crumble, reintroduced and made by Joan Cross, at Quarryhouse Farm, Middleton in Teesdale, County Durham. It's made from unpasteurised cows' milk and vegetarian rennet, and is aged from between 4 and 10 weeks, and is available throughout the year.
Its based on an older cheese a non-monastic form of Wensleydale this was originally made from ewes milk, but in the 17th century this was abandoned in favour of cows. Production ceased with the advent of the Second World War.Cheeses are made in 450gr, 900gr and 2.7kg rounds