Cotherstone

Abandoned during the Second World War, the fabrication of this ancient farm made Cotherstone cheese has been brough back. It is seasonal, probably because of a lack of milk in winter. The most important productions are located in northern Yorkshire, in Arkengarthdale and also where it was  originally made, in the Tees Valley. The milk is curdled with a vegetarian rennet. The cheese is cylinder-shapes with a 20 cm diameter and a 10 cm height. It weighs 2 kg. The texture is semi-hard, moist and yellower than Swaledale, a cheese with which it shares characteristics. Cotherstone can be eaten fresh or preserved for a few days. Young, the cheese is mild and creamy. With time, it gets sharper and blue after being matured for a long period.