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Cotherstone cheese is a semi-hard cheese with a sharp, tangy taste. It is made in Cotherstone, a village in County Durham, England, and is named after the local village. The cheese is related to Wensleydale and Swaledale, and belongs to a group of 'Dale style' cheeses which are soft and crumbly in texture, and tend to be eaten when they are younger.
| Characteristics | Values |
|---|---|
| Location | Cotherstone, Yorkshire, England |
| Type of cheese | Semi-hard, farmhouse |
| Texture | Open, like Wensleydale |
| Taste | Sharp, tangy, lemony, slightly yeasty |
| Crust | Covered in yellow wax |
| Size | 20 cm wide, 10 cm tall, 2 kg |
| Milk | Full-fat, raw, unpasteurised |
| Rennet | Vegetarian |
| Maturity | 1-3 months |
| Versions | White, blue-veined |
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What You'll Learn
Cotherstone cheese is made in Cotherstone, Yorkshire, England
Cotherstone cheese is made in Cotherstone, County Durham, England. The cheese is named after the village and parish in County Durham. It is a semi-hard, farmhouse cheese made from unpasteurised, full-fat Jersey cow's milk. Cotherstone is related to Wensleydale and Swaledale, and belongs to a group of 'Dale style' cheeses. These are soft and crumbly in texture, with a tangy, lemony taste. They tend to be eaten younger than other cheeses.
Cotherstone cheese is made by hand and has a delicate flavour and texture. It is encased in a cream wax, and its flavours are fresh and citric, with a slightly yeasty tang. It is made from full-fat, raw milk, in rounds 20 cm wide and 10 cm tall, weighing 2 kg. The cheese needs to mature for at least 1 to 3 months. As it ages, the crust turns from gold to pink. There are two versions of Cotherstone cheese: a white version and a blue-veined version, which is sometimes referred to as 'Yorkshire Stilton'.
Cotherstone is one of only a handful of traditional types of Dales (valley) cheese still in existence. Its last remaining producer, Joan Cross, has been making the cheese at Quarryhouse Farm for over 30 years. The scale and type of farming in this area of the Dales are not suited to large dairy herds, and traditionally cheese production was always small-scale, with milk coming from the farm's own small number of cows. The cheese was often produced in the kitchen as part of the daily routine, primarily for home consumption.
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It is one of the few remaining traditional Dales cheeses
Cotherstone cheese is made in Cotherstone, County Durham, England. It is one of the few remaining traditional Dales cheeses, and is related to Wensleydale and Swaledale. It is named after a local village and parish in County Durham. The scale and type of farming in this area of the Dales is not suited to large dairy herds, and traditionally cheese production was always small-scale, with milk coming from the farm's own small number of cows. The cheese was often produced in the kitchen as part of the daily routine, primarily for home consumption.
Cotherstone is a semi-hard, farmhouse cheese made from unpasteurised, full-fat Jersey cow's milk. It belongs to a group called 'Dale style' cheeses which are soft and crumbly in texture, lemony and slightly tangy to taste and tend to be eaten younger. There are two versions of Cotherstone: a white version and a blue-veined version, which is sometimes referred to as 'Yorkshire Stilton'. Cotherstone is normally used in the preparation of tarts and pastry dishes.
Cotherstone cheese has a crust like Camembert, but is covered with yellow or cream wax. Inside, the cheese has an 'open' texture, like Wensleydale. It is made from full-fat, raw milk, in rounds 20 cm wide and 10 cm tall (8 inches x 4 inches), weighing 2 kg (4 ½ pounds). Vegetarian rennet is used. Cotherstone cheese needs to mature for at least 1 to 3 months. As it ages, the crust turns from gold to pink.
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It is named after a local village
Cotherstone cheese is named after a village and parish in County Durham, England. The name was first applied to the cheese at the beginning of the 1900s, and it has been suggested that the cheese is related to Wensleydale and Swaledale. Cotherstone is a semi-hard, farmhouse cheese with a sharp, slightly tangy taste. It is made from unpasteurised, full-fat Jersey cow's milk and belongs to a group of 'Dale style' cheeses, which are soft and crumbly in texture.
Cotherstone cheese is made in the village of Cotherstone, Yorkshire, England. It is a hand-made cheese with a delicate texture and flavour. The cheese is encased in a cream wax, and its flavours are fresh and citric, with a slightly yeasty tang. It is made from full-fat, raw milk, in rounds 20 cm wide and 10 cm tall, weighing 2 kg. Cotherstone cheese needs to mature for at least 1 to 3 months, and as it ages, the crust turns from gold to pink.
Cotherstone is one of only a handful of traditional types of Dales (valley) cheese still in existence. The scale and type of farming in this area of the Dales are not suited to large dairy herds, and traditionally, cheese production was always small-scale, with milk coming from the farm's own small number of cows. The cheese was often produced in the kitchen as part of the daily routine, primarily for home consumption. Consequently, the "make" had to fit in around the daily chores on the farm.
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It is related to Wensleydale and Swaledale
Cotherstone cheese is related to Wensleydale and Swaledale. It is a semi-hard farmhouse cheese with a sharp, slightly tangy taste. It is made in Cotherstone, County Durham, England, and is named after the local village. Cotherstone is one of only a handful of traditional types of Dales (valley) cheese still in existence. It is made from unpasteurised, full-fat Jersey cow's milk and belongs to a group called 'Dale style' cheeses, which are soft and crumbly in texture, with a lemony and slightly tangy taste. These cheeses tend to be eaten younger than other cheeses.
Cotherstone has an "open" texture, like Wensleydale, and is covered in yellow wax. It is made in rounds 20 cm wide and 10 cm tall, weighing 2 kg. There are two versions of Cotherstone cheese: a white version and a blue-veined version, which is sometimes referred to as "Yorkshire Stilton". Cotherstone is normally used in the preparation of tarts and pastry dishes.
The scale and type of farming in the Dales are not suited to large dairy herds, and traditionally, cheese production was always small-scale, with milk coming from the farm's own small number of cows. The cheese was often produced in the kitchen as part of the daily routine, primarily for home consumption. Consequently, the "make" had to fit in around the daily chores on the farm.
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It is made from unpasteurised, full-fat Jersey cow's milk
Cotherstone cheese is made in Cotherstone, County Durham, in the north of England. It is a semi-hard, farmhouse cheese with a sharp, slightly tangy taste. It is made from unpasteurised, full-fat Jersey cows' milk.
Cotherstone cheese is related to Wensleydale and Swaledale and is named after a village and parish in County Durham. It belongs to a group called 'Dale style' cheeses, which are soft and crumbly in texture, with a lemony and slightly tangy taste. They tend to be eaten younger than other cheeses.
Cotherstone cheese is made in rounds 20 cm wide and 10 cm tall, weighing 2 kg. It needs to mature for at least one to three months. As it ages, the crust turns from gold to pink. There are two versions of Cotherstone cheese: a white version and a blue-veined version, which is sometimes referred to as 'Yorkshire Stilton'.
Cotherstone is a small-scale cheese, with milk coming from the farm's own small number of cows. It is often produced in the kitchen as part of the daily routine, primarily for home consumption.
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Frequently asked questions
Cotherstone cheese is made in Cotherstone, Yorkshire, England.
Cotherstone cheese is made from unpasteurised, full-fat Jersey cow's milk.
Cotherstone cheese is made by Joan and Alwin Cross at Quarryhouse farm in Teesdale.
