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A hard sheeps' milk cheese made both pasteurised and unpasteurised versions by Ann Dorward at The Dunlop Dairy, using milk from her own sheep.

Named after a local burn, it's made by the Dunlop method, which is similar to that of Cheddar, except curds are cut into larger pieces and scalded to a lower temperature.

The cheese has a creamy texture and nutty flavour. Cheeses are made in 2.5kg truckles.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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