#26 The Cheese Board-Coquetdale 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.
More
#26 The Cheese Board-Coquetdale
-
Difficulty:
-
-
Terrain:
-
Size:  (small)
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 8-9 miles, in a figure of 8 crossing near the railway station.
Full description at #1 and #28
COQUETDALE cheese is a full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet, which takes its name from Coquetdale, Northumberland.
Coquetdale cheese is ripened in a mould for ten weeks, during which time it develops a yellowish-grey natural rind.
The producers describe Coquetdale as "rich, clean and creamy with a melting texture and a long, fruity finish".
The cheese won first prize at the Bakewell Show in 2006
All terrain buggies possible when ground is dry.
Additional Hints
(Decrypt)
qba'g fgevxr gur oevqtr!