Duddleswell is a type of cheese made in England.[1][2][3][4][5]
It was created in 1988 at the High Weald Dairy in Horsted Keynes, West Sussex.[1][2][4] It contains sheep milk and vegetable rennet.[4] Once made, it is matured for five months.[3][5] It contains 35% fat, 24% protein, 3% carbohydrate, 2% fibre, and 1.65% salt.[5]
It received Gold at the International Cheese Awards in 2010 and 2011, and Bronze at the British Cheese Awards in 2010.[3][5]
References
edit- ^ a b Juliet Harbutt, Cheese, Willow Creek Press, 1999, p. 124 [1]
- ^ a b Juliet Harbutt, World Cheese Book, Dorling Kindersley Ltd, 2009, p. 179 [2]
- ^ a b c Cheese.com
- ^ a b c "iFood.tv". Archived from the original on 2013-06-04. Retrieved 2013-03-18.
- ^ a b c d High Weald Dairy
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