Cote Hill Cheese

Cotehill Cheese

About Cote Hill Cheese

Since the first truckle was made, cheese from Cote Hill Farm has been served to diners at Lords Cricket Ground and praised by foodies like The Hairy Bikers and Tom Parker-Bowles.

Each cheese’s journey from the farm to your larder starts at 6am in the morning when the 44-strong herd of Red Poll and Freesian are milked. The milk goes directly into a cheese vat and the process begins.

Michael, Mary and their son Joe Davenport produce three cheeses at their farm, in Osgodby near Market Rasen. Cote Hill Blue, a soft blue cheese, Cote Hill Yellow, a mild soft cheese encased in a lemon-coloured wax, and Cote Hill Red, a semi-hard cheese in a red coating with a nutty and sweet flavour.

After the cheese is created the Yellow spends two months maturing and the Red three. The Blue matures for just three weeks during which time it is hand-pierced to encourage air inside and mould to grow.

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