Cotherstone a cheese from the north-east of England, was introduced as a farmer’s version of the old monastic wensleydale cheese. It was originally made from sheep’s milk, but from the 17th century cow’s milk has been used. It is looser in texture than Wensleydale. Although popular locally, it was not widely known south of Yorkshire, and is now rare.
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.