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Redesdale

A pasteurised sheeps' milk cheese made by Mark Robertson at The Northumberland Cheese Company at Blagdon, using vegetarian rennet. It has a delicate, subtle, taste, a velvety texture – but this becomes stronger if the cheese matures for a few months. For more information see www.northumberlandcheese.co.uk (http://www.northumberlandcheese.co.uk/)

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