#11 The Cheese Board-Double Gloucester 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.
#11 The Cheese Board-Double Gloucester
-
Difficulty:
-
-
Terrain:
-
Size: 
(micro)
Please note Use of geocaching.com services is subject to the terms and conditions
in our disclaimer.
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
DOUBLE GLOUCESTER-Originally cheese made in the Severn Vale was made from Cotswold Sheep.
As early as 1498 so much cheese was being made in Gloucester that a permanent market was set up in Eastgate Street in the City of Gloucester.
This is still the site of Gloucester’s indoor market today.
By Tudor times cows milk was the norm and this came mainly from Old Gloucester cows whose milk was ideal for cheesemaking with small fat globules that made a fine even textured cheese.
In 1745 cattle plague all but wiped out the breed and was replaced by the Longhorn.
Double Gloucester is made in traditional wheels with a natural rind on some farms whilst in larger dairies it would be made in 20 kg blocks which make the cheese ideal for pre-packing.
Most Double Gloucester is sold at about 4 months of age and has a firm close texture and a clean mellow, creamy or buttery flavour.
Older cheeses will develop more complex and nutty flavours.
After this could be good place to make a short detour into the town centre for several other caches or just for a comfort stop, or both. Lots of choice for refreshments 'great and small'
Additional Hints
(Decrypt)
qba'g fvg qbja ba gur wbo whfg yrna ba gur jnyy