A hard, round
vegetarian hard cheese hailing from
Northumberland, Coquetdale is made of
cow's milk. It is a soft and pliant cheese, with a very enjoyable balance of sweet and sour flavours with a
nutty and salty finish.
Coquetdale has a fine natural "leathery" rind dusted in yellow-grey mold. Produced by Mark Robinson at Mark Robinson's Northumberland Cheese Company, this cheese needs ten weeks to fully mature. Its fat content is 55%
research source: cheese.com