Duddleswell cheese
From Infogalactic: the planetary knowledge core
Duddleswell is a sheep's cheese made in England.[1][2][3][4][5][6][7][8]
It was created in 1988 at the High Weald Dairy in Horsted Keynes, West Sussex.[1][2][7] It contains sheep milk and vegetable rennet.[7] Once made, it is matured for five months.[6][8] It contains 35% Fat, 24% Protein, 3% carbohydrate, 2% Fibre, and 1.65% Salt.[8]
It received Gold at the International Cheese Awards in 2010 and 2011, and Bronze at the British Cheese Awards in 2010.[6][8]
References
- ↑ 1.0 1.1 Juliet Harbutt, Cheese, Willow Creek Press, 1999, p. 124 [1]
- ↑ 2.0 2.1 Juliet Harbutt, World Cheese Book, Dorling Kindersley Ltd, 2009, p. 179 [2]
- ↑ Laurel Miller, Thalassa Skinner, Cheese for Dummies, John Wiley & Sons, 2012, p. 140 [3]
- ↑ Andrew Webb, Food Britannia, Random House, 2012, p. 485 [4]
- ↑ Jenny Linford, Great British Cheeses, Dorling Kindersley, 2008, p. 136 [5]
- ↑ 6.0 6.1 6.2 Cheese.com
- ↑ 7.0 7.1 7.2 iFood.tv
- ↑ 8.0 8.1 8.2 8.3 High Weald Dairy
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