The Cotherstone cheese, a cherished product of the Quarryhouse farm, has a rich legacy that stretches back over thirty years. This artisan cheese, under the careful stewardship of Joan Cross and her son, has once again graced the cheese boards of enthusiasts around the globe. Hailing from the scenic landscapes of County Durham in the North of England, Cotherstone cheese bears its name from a local village and holds a familial connection with the traditional Dales cheeses – Wensleydale and Swaledale. The unique farming practices of this region don’t allow for mass dairy farming, ensuring that the production of Cotherstone cheese remains limited, utilising only the milk from the farm’s own cattle. This exclusivity adds a certain allure to the Cotherstone cheese, making it a prized possession among cheese aficionados. Inherited from her mother, Joan Cross has carefully preserved the original recipe while incorporating a few alterations over time, such as the use of a starter culture and vegetarian rennet. This sensitive balance has not only sustained the traditional ethos of the cheese but also made it accessible to vegetarian cheese lovers. The appeal of Cotherstone cheese resides in its unique texture – a perfect blend of crumbly and dense, yet surprisingly light. It can either be enjoyed fresh, a preference of the local residents, or aged to foster a fine natural rind that enhances its flavour. The Cotherstone cheese is known for its bright, lemony notes, subtle earthy undertones, and a slight cellar hint, making it a versatile companion to a wide range of dishes. The revival of the Cotherstone cheese is indeed a thrilling period for cheese enthusiasts, who can now once again savour the distinctive taste of this traditional Dales cheese.
