Creamy yellow moist open texture which is complimented by a distinct beer flavour. There are four fluid ounces of Theakstons Old Peculier ale to each pound of curd. Available in a black wax coating.
Hard pressed yet very moist cows milk cheese which is a handmade, farmhouse type. Made using locally sourced milk and vegetarian rennet.
It is thought that cheese making was first brought to the Yorkshire dales in the 11th century by Cistercian monks who arrived from Normandy and settled in the local abbeys. They in turn passed on the cheese making techniques to the local farmers of Swaledale and thus, Swaledale cheese was born. The Reed family has been making Swaledale cheese in Richmond since 1987. The Swaledale recipe and methods are protected and accredited with Protected Designation of Origin (PDO) status. This is recognised world wide and safe guards the future production and quality of one of the dales most cherished treasures.
Available throughout the year due to the readiness of Swaledale cows milk. Best eaten between 4 and 6 weeks old.
Grill on crusty bread with sliced pear and a pink peppercorn and honey dressing. Also work well in Yorkshire rarebit.