#36 The Cheese Board-Swaledale 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.
#36 The Cheese Board-Swaledale
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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
A fairly easy 9 ish miles, starting and finishing at the railway station.
Full description at #1
PLEASE NOTE this is a public footpath and the £1000 fine only applies if you actually stray onto the line
SWALEDALE is mild and smooth with a slight tang which is creamy in colour with a soft moist open texture. Available in the traditional blue - grey rind or coated in a natural coloured wax.
Hard pressed yet very moist cows milk cheese which is a handmade, farmhouse type. Made using locally sourced milk and vegetarian rennet.
It is thought that cheese making was first brought to the Yorkshire dales in the 11th century by Cistercian monks who arrived from Normandy and settled in the local abbeys. They in turn passed on the cheese making techniques to the local farmers of Swaledale and thus, Swaledale cheese was born.
The Swaledale recipe and methods are protected and accredited with Protected Designation of Origin (PDO) status. This is recognised world wide and safe guards the future production and quality of one of the dales most cherished treasures.
Additional Hints
(Decrypt)
Qba'g sbetrg gb pyrna vg hc!
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