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