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Yorkshire Blue Cheese
A blue cheese made from pasteurised cows milk and vegetarian rennet by Shepherds Purse Cheeses at Leachfield Grange near Thirsk.
She based her on that of Benedictine and Cistercian monks who made a similar cheese in the 11th century, and after much experimentation the first cheeses were produced in 1990.
When very young, the cheese is crumbly and flaky, but over a few weeks maturity brings softness, plus mild sweetness which is the cheeses lasting impression. Affinage usually takes from 8 to 10 weeks. For more information see www.shepherdspurse.co.uk (http://www.shepherdspurse.co.uk/)