#10 The Cheese Board-Lancashire 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.
#10 The Cheese Board-Lancashire
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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 Please replace well tucked away as this has been muggled a little to often.
LANCASHIRE-For centuries, Lancashire dairy farmers' wives have made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day's milk was curdled and accumulated for several days until there was enough curd to make a cheese. Uniquely amongst all British cheeses, two or three days' curd of varying maturity are blended together, giving Lancashire cheese a distinctive character. The traditional method was standardised in the 1890s. Creamy Lancashire cheese is made by this traditional method and matured for a period of four to twelve weeks. It has a fluffy texture and creamy flavour, and is good for toasting, as it does not become stringy when melted. Please be muggle aware and replace carefully.
Additional Hints
(Decrypt)
Whfg unatvat nebhaq, ohg orjner bs zhttyrf, rkgerzr fgrnygu arprffnel naq ercynpr jryy uvqqra va gur rivy VI.