Coquetdale cheese is named after the place called 'Coquetdale, Northumberland' in North East England, the United Kingdom where it originated from. It is the hometown of Mark Robinson, the person who prepared this cheese for the first time.
Produced by the Northumberland Cheese Company, Coquetdale cheese is described as 'rich, creamy and clean cheese'. This full-fat semi-hard cheese is made from pasteurised cow's milk and vegetarian rennet. It has a melting texture, fruity finish and a fine natural leathery rind dusted in a yellow-grey mould. Coquetdale, soft and supple cheese with a wonderful sweet-savoury flavour, needs at least ten weeks to fully mature.