The herd of Dairy Shorthorn cows including Willow, Minnie and Cherry Blossom work hard to produce the creamy milk at Old Botton Farm parlour, near Whitby, which is then brought to the Creamery, less than half a mile away. We leave the milk unpasteurised to give the cheese it’s unique taste of the varied grasses found in Botton Village fields. Hand-made at Botton Village Creamery with vegetarian rennet, where it is matured on wooden shelving, lovingly turned and washed by people we support.
Dale End Cheddar is traditional cloth bound cheddar then aged for a minimum of six months. It has a tangy and citrus like taste with a long lasting flavour. A wonderful cheddar that gets the taste buds at the back of your mouth tingling.
As featured on Paul Hollywood’s Pies & Puds Programme.
Ingredients: Milk, salt, cheese cultures and rennet.
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