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Michael and Mary Davenport have been farming and milking cows at Cote Hill Farm in Lincolnshire for 30 years. They started making cheese in October 2005 using the milk produced by their pedigree Holstein/Fresian cows. The morning milk is taken from the cows straight into the cheese vat to be hand crafted into Cote Hill Blue or Cote Hill Yellow, often called Yellow Belly because of it’s shape. The high quality unpasteurised milk, rich in butterfat and protein allows both cheeses to develop their own unique flavour. |
Cote Hill Yellow matures over 12 weeks into a delicious soft aromatic cheese in the continental style and Cote Hill Blue with its distinctive natural rind has a blue veined, soft, creamy texture. Both cheese are made with vegetarian rennet. |
of month Horncastle 2nd Thursday Lincoln Castle 3rd Saturday Brigg 4th Saturday |
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