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Flickr / Ryan Snyder / CC BY 2.0
  • Made from unpasteurized cow's milk

  • Country of origin: England and United Kingdom

  • Region: Cotherstone

  • Type: semi-hard, artisan

  • Fat content: 45%

  • Texture: crumbly and open

  • Rind: waxed

  • Colour: pale yellow

  • Flavour: acidic, citrusy, tangy

  • Aroma: fresh

Created by Joan and Alwin Cross in Teesdale, Cotherstone cheese is related to Wensleydale and Swaledale and is named after a village and parish in County Durham in England.

This semi-hard, farmhouse cheese is made from unpasteurised, full-fat Jersey cow’s milk. Cotherstone belongs to a group called ‘Dale style’ cheeses which are soft and crumbly in texture, lemony and slightly tangy to taste and tend to be eaten younger.

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

Cotherstone is normally used in the preparation of tarts and pastry dishes. It teams well with a Sauvignon.

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