Hereford Hop cheese: Difference between revisions

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|title=Wiki information and photos of Hereford Hop cheese
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[[Image:Hereford Hop cheese.jpg|200px|thumb|right|Hereford Hop cheese]]
[[Image:Hereford Hop cheese.jpg|200px|thumb|right|Hereford Hop cheese]]
Hereford Hop is a semi-hard [[cheese]] made from [[cows' milk]] and animal [[rennet]]. In spite of its name, it is not produced in Herefordshire, but in Gloucestershire, by '''[http://www.charlesmartell.com/ Charles Martell]''' of Dymock (who revived the [[cheese]] in 1988).  It can be made from raw or pasteurised [[milk]].
Hereford Hop is a semi-hard [[cheese]] made from [[cows' milk]] and animal [[rennet]]. In spite of its name, it is not produced in Herefordshire, but in Gloucestershire, by Charles Martell of Dymock (who revived the [[cheese]] in 1988).  It can be made from raw or pasteurised [[milk]].


The [[cheese]] is coated with toasted [[hops]] after moulding and then matured for 3 months.  The [[hops]] have a slightly bitter taste and contrast sharply with the mellow, sweet and buttery [[cheese]]. It has a natural rind.
The [[cheese]] is coated with toasted [[hops]] after moulding and then matured for 3 months.  The [[hops]] have a slightly bitter taste and contrast sharply with the mellow, sweet and buttery [[cheese]]. It has a natural rind.
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[[Category:Gloucestershire cheeses]]
[[Category:Gloucestershire cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Cows' milk cheeses]]
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