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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.
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