Coquetdale cheese is a full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet. The cheese, which takes its name from Coquetdale, Northumberland, is produced by the Northumberland Cheese Company.[1]

Coquetdale cheese is ripened in a mould for ten weeks, during which time it develops a yellowish-grey natural rind.

The producers describe Coquetdale as "rich, clean and creamy with a melting texture and a long, fruity finish". The cheese won first prize at the Bakewell Show in 2006.[2]

See also


  1. ^ "Coquetdale". Northumberland Cheese Company. Archived from the original on 13 December 2009. Retrieved 28 March 2010.
  2. ^ "Coquetdale". British Cheese Board. Archived from the original on 31 December 2010. Retrieved 28 March 2010.