#13 The Cheese Board-Lincolnshire Poacher 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.
#13 The Cheese Board-Lincolnshire Poacher
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Difficulty:
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Terrain:
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Size: 
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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
LINCOLNSHIRE POACHER is produced on a farm situated on the eastern edge of the beautiful Lincolnshire Wolds.
The use of freshly produced unpasteurised milk from the farm's dairy herd which graze on the rolling hills is the basis for the distinctive characteristics of this cheese.
This is, of course in conjunction with the care and attention taken during the making of each individual batch of hand made cheese.
To ensure the milk is of the highest quality, the ‘girls’are treated like royalty. They’ve even got their own happy cow brushes so they can give themselves a really good scratch!!
The cheese is made a little bit like traditional West Country Cheddar though there are several key differences in the recipe that give Lincolnshire Poacher its own unique flavour and texture.
It is matured for 14-24 months and although the taste varies with the seasons it usually has a distinctive fruity, nutty taste with a clean sweet finish.
Be extra carefull with small children here as this is very close to Cod beck and it can be quite deep and fast flowing at this point.
Additional Hints
(Decrypt)
Rlr yriry va vil, fbeel