#16 The Cheese Board-Derby 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.
#16 The Cheese Board-Derby
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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 8-9 miles, in a figure of 8 crossing near the railway station.
Full description at #1 and #28
DERBY cheese is a mild, semi-firm British cow's milk cheese made in Derbyshire with a smooth, mellow texture and a buttery flavour.
Like most of the traditional British hard cheeses it was produced exclusively on farms and was typically sold at a younger age than its more famous cousins Cheddar and Cheshire.
It has a pale, golden orange interior with a natural or waxed rind and ripens at between one and six months.
In many respects Derby is similar to Cheddar in taste and texture, but with a softer body (it doesn’t go through the Cheddaring process) and slightly higher moisture content.
When young it is springy and mild but as it matures subtle sweet flavours develop and the texture becomes firmer.
Its claim to fame is that the first creamery in the UK was set up by a group of farmers in the village of Longford, Derbyshire – the farmers having agreed to pool their milk and have the cheese made on a larger scale using techniques that had been developed in the USA.
The most common variety available is Sage Derby, a herb-flavoured Derby that has the traditional light ivory/yellow colour with blended light green areas of sage.
Additional Hints
(Decrypt)
Abg ba gur N168 ohg pybfr gb Cnexvat ynlol.
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