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An award-winning type of cheese produced by the Reed family, in Richmond, North Yorkshire, using pasteurised cows milk, and a recipe dating back many centuries.
Cheeses are matured for 3-4 weeks and are creamy in colour with a light open texture. They are finished in cream wax. For more information see www.swaledalecheese.co.uk (http://www.swaledalecheese.co.uk/)