Pasteurised Cows' Milk
Made with Vegetarian Rennet
A prize-winning gourmet cheese packed with complex character and confidence. Mould-ripened, it is rich, clean and creamy with a melting texture and a long, fruity finish. A king of cheeses.
The Coquetdale recipe developed from Mark’s trip to France in the late 90s where he visited Puy-de-Dôme, in the Auvergene region famous for Saint-Nectaire cheese. After spending a couple of weeks making cheese with the farmers, Mark returned to Northumberland to adapt the recipe and make our own version that played to the strengths of the milk we use.
Please note that this cheese is pasteurised and suitable for pregnant women. It is vegetarian.
Silver at Nantwich International Cheese Awards 2013
1st at the Bakewell show 2008
Bronze at Nantwich Show 2008
3rd at Cheshire County Show 2008
Supreme Champion, Specialist Cheesemaker Award, Hugh Young Memorial at Bakewell Show 2007
Gold at World Cheese Awards 2006
Gold cup winner at Bakewell Show 2006
Image shown is for illustrative purposes only. Different sizes will vary.