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Created by Joan and Alwin Cross in Teesdale, Cotherstone cheese is related to Wensleydale and Swaledale, and named after a village and parish in County Durham in England.

Suitable for vegetarians, this semi-hard, farmhouse cheese is made from unpasteurised, full-fat Jersey cow’s milk. Cotherstone belongs to a group called ‘Dale style’ cheeses which are soft and crumby in texture, lemony and slightly tangy to taste and tend to be eaten younger.

There are two versions of Cotherstone - a white version and blue-veined version which is sometimes referred to as "Yorkshire Stilton".

Cotherstone is normally used in the preparation of tarts and pastry dishes. It teams well with a Sauvignon.

  • Made from unpasteurized cow's milk
  • Country of origin: England and United Kingdom
  • Region: Cotherstone
  • Type: semi-hard, artisan, blue-veined
  • Fat content: 45%
  • Texture: crumbly and open
  • Rind: waxed
  • Colour: white
  • Flavour: acidic, citrusy, tangy
  • Aroma: fresh
  • Vegetarian: yes
  • Synonyms: Yorkshire Stilton

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