Dovedale cheese

Dovedale cheese is a type of blue cheese that originates from the United Kingdom. It is named after the Dovedale valley in Derbyshire, where it was first produced.

History

Dovedale cheese has a rich history that dates back to the 19th century. It was first produced by farmers in the Dovedale valley, who used the milk from their own herds of cattle. The cheese quickly gained popularity due to its unique flavour and texture, and it is now enjoyed by cheese lovers all over the world.

Production

The production of Dovedale cheese involves a specific process that contributes to its distinctive characteristics. The cheese is made from pasteurized cow's milk, which is then inoculated with Penicillium roqueforti, a type of mold that gives the cheese its blue veins. The curd is then cut, drained, and molded before being aged for a minimum of three months.

Characteristics

Dovedale cheese is known for its creamy texture and strong, tangy flavour. It has a natural rind and a pale yellow interior with blue veins. The cheese is typically sold in wheels weighing approximately 1.5 kilograms.

Uses

Dovedale cheese is versatile and can be used in a variety of dishes. It is often served on its own or with crackers, but it can also be used in cooking. It pairs well with fruits such as pears and apples, and it can be used to add flavour to salads, pastas, and sauces.

See also

• List of British cheeses
• Blue cheese
• Cheese

This article is a stub related to food. You can help WikiMD by expanding it!