> > > > >

Botton Cheese

Botton Cheese is a semi-hard cheese similar to cheddar made from unpasteurized cow's milk.

It is made at the Camphill community for people with disabilities in Bolton Village, Danby, Whitby, North Yorkshire.

It was developed in the 1980s.

Semi-Firm Cheeses

Appenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese

Please share this information with your friends. They may love it.


Oulton, Randal. "Botton Cheese." CooksInfo.com. Published 17 August 2004; revised 31 July 2005. Web. Accessed 10/24/2016. <http://www.cooksinfo.com/botton-cheese>.

© Copyright 2016. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like: