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Cotherstone Cheese

Cotherstone Cheese is a semi-hard cheese with a sharp, slightly tangy taste. It is made in Cotherstone, Yorkshire, England.

It has a crust like Camembert, but is covered with yellow wax. Inside, the cheese has an "open" texture, like Wensleydale.

It is made from unpasteurized, full-fat milk, in rounds 8 inches (20 cm) wide and 4 inches (10 cm) tall, weighing 4 1/2 pounds (2 kg.) Vegetarian rennet is used.

Cotherstone Cheese needs to mature for at least 1 to 3 months. As it ages, the crust turns from gold to pink.

There are two versions of Cotherstone Cheese, a white version and a blue-veined version. The blue-veined version is sometimes referred to as "Yorkshire Stilton."


Cotherstone Cheese has a fat content of about 45%.

History Notes

Cotherstone Cheese is surmised to be a variation of Wensleydale Cheese, possibly made as far back as the 1600s; the wax coating meant that it could be stored for up to a year.

Cotherstone is a village in County Durham that in the Domesday Book was referred to as Cudrestone.

The Cotherstone name was only applied to the cheese at the beginning of the 1900s. A woman named Mrs Birkett, who made the cheese up until 1940, helped to promote it as a cheese separate from Wensleydale.

Production ceased during the Second World War and didn't begin again until towards the end of the 1900s.

Literature & Lore

"Them's all Roman Catholics there," said the driver, as we left it behind; and by-and-by, when we came to Cotherstone -- Cuthbert's Town -- "Here 'tis nothin' but cheese and Quakers." -- White, Walter. A Month in Yorkshire. London: Chapman and Hall. 1858. Page 169.

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

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Also called:

Yorkshire Stilton


Oulton, Randal. "Cotherstone Cheese." CooksInfo.com. Published 17 August 2004; revised 08 August 2012. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/cotherstone-cheese>.

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