Duddleswell cheese

Duddleswell cheese (169 grams) on a white plate.

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. 1 2 Juliet Harbutt, Cheese, Willow Creek Press, 1999, p. 124
  2. 1 2 Juliet Harbutt, World Cheese Book, Dorling Kindersley Ltd, 2009, p. 179
  3. ↑ Laurel Miller, Thalassa Skinner, Cheese for Dummies, John Wiley & Sons, 2012, p. 140
  4. ↑ Andrew Webb, Food Britannia, Random House, 2012, p. 485
  5. ↑ Jenny Linford, Great British Cheeses, Dorling Kindersley, 2008, p. 136
  6. 1 2 3 Cheese.com
  7. 1 2 3 iFood.tv
  8. 1 2 3 4 High Weald Dairy
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