#8 The Cheese Board-Dovedale Traditional Cache
UGGY: Time for this series to go and free up some space for new hides. After almost 9 years most of the cheese has been nibbled and the rest has gone mouldy so no longer very appetising. Thanks to all who visited The Cheese Board.
#8 The Cheese Board-Dovedale
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Series of 37 assorted straightforward caches around Thirsk, Sowerby and Carlton Miniott, loosely based on the contents of a cheese board.
A fairly easy 9 ish miles, starting and finishing at the railway station.
Full description at #1
DOVEDALE is a cylindrical shaped, blue veined, white full fat soft cheese, made from cows milk.
Dovedale is in Derbyshire and the production of the cheese is restricted to the counties of Derbyshire, Nottinghamshire and Staffordshire.
Milk from the designated area is pasteurised and cooled to 30*C when lactic acid, blue mould cultures and rennet are added.
The resulting curds are cut and drained and put into hoops.
It is then drained and brined, pierced from top to bottom and left to mature for 3 – 4 weeks
Additional Hints
(Decrypt)
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