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Crockhamdale Cheese

A semi-hard sheeps milk cheese, made by Victoria Tag at Hurst Farm Cheeses at Crocham Hill in Kent – using unpasteurised milk and vegetarian rennet.

The cheese is based on an old Wensleydale recipe, and is crumbly with a slightly caramel flavour and peppery aftertaste. Cheeses are made in 2.5 – 2.7kg rounds. For more information contact Victoria Tagg, Hurst Farm, Dairy Lane, Crockham Hill, Kent, TN8 6RA Tel: 01732-866 516

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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