Description
The Dovedale Cheese PDO is a full fat, blue veined, white, soft paste cheese.
Production Area
Dovedale Cheese PDO is made in the counties of Nottinghamshire and Derbyshire in the East Midlands and Staffordshire in the West Midlands.
Production Method
Local milk is used for this cheese, which is pasteurised and then cooled to 30°C. A curd is formed by the addition of lactic acid, blue mould cultures and rennet. The curd is cut, drained and poured into moulds. It is then drained and salted in brine; at this point it is pierced through and through and left to mature for three or four weeks.
Appearance and Flavour
Dovedale Cheese PDO is cylindrical in shape. It is a soft, white, smooth cheese with green veins. It has a creamy, delicate flavour.
History
Dovedale Cheese PDO is still made in the traditional way exclusively with milk from local farms.
Gastronomy
Dovedale Cheese PDO must be kept in a cool place and if it is already cut should be suitably wrapped and kept in the refrigerator. It can be eaten just as it is or spread on toasted bread. It is excellent in sandwiches and particularly with bacon. It goes well with dry, full-bodied wines as well as with sweet wines which give a balanced contrast of flavours.
Marketing
This cheese is sold as Dovedale Cheese PDO. It is either sold whole or in cuts of various weights.
Distinctive Features
Dovedale Cheese PDO owes its particular characteristics to the climate in the production area as well as the skill and experience of its producers.
