#21 The Cheese Board-Crowdie 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.
#21 The Cheese Board-Crowdie
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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 8-9 miles, in a figure of 8 crossing near the railway station.
Full description at #1 and #28
CROWDIE is a Scottish cream cheese, or the term less often refers to a type of brose (an uncooked porridge).
The cheese is often eaten with oatcakes, and recommended before a ceilidh as it is said to alleviate the effects of whisky-drinking. The texture is soft and crumbly, the taste slightly sour. Like cottage cheese it is very low in fat, being made from skimmed milk.
The unusual thing about Crowdie is that it is semi-cooked.The fresh milk is soured naturally beside the stove and then “scrambled” over the heat and hung up to drip in a muslin cloth.
This ancient cheese is unique to the Highlands and Islands of Scotland, and as far as we know was made nowhere in Europe.
Because of the natural curding (12 hours) it has a lovely citric flavour. Rennet (forbidden by both Vegetarians and Orthodox Jew) was not traditionally used to speed the souring.
A version of crowdie known as "Black Crowdie" or "Gruth Dhu" is made by rolling crowdie in a mixture of oatmeal and crushed black peppercorns.
Watch small children very carefully as this is next to a very busy road.
Additional Hints
(Decrypt)
Yrnir ab fgbar haghearq