Nidderdale, North Yorkshire, Unpasteurised cow’s milk, Traditional rennet

A fascinating reinvention of an ancient recipe made by Sally and Andrew Hatton accessing an old recipe together with Mrs Peacock, a retired local cheesemaker. It has taken over 2 years to bring this cheese to more than the immediate local shops, and the Northern Dairy Shorthorn cattle produce a wonderfully fresh and grassy tasting cheese.  Very limited supply but worth every bite.