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 crumbly 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
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!
KEY FACTS
| Country Of Origin | England |
| Milk Type | Cow |
| Organic | No |
| Pasteurisation | Unpasterueised |
| Region | Cotherstone - Teeside |
| Strength Of Cheese | Mature - Strong |
| Style Of Cheese | Hard |
| Vegetarian | Yes |