Local cheeses
Traditional cheeses a (produce) are produced in many regions of the UK and b (name) after the area in which they c (first develop) Cheddar, a hard cheese with a strong, nutty taste, is the most popular and d (now make) all over the world. A ‘true’ Cheddar must come from the counties of Somerset, Dorset or Devon in southwest England or specifically from the Somerset village from which it e (take) its name. Wensleydale f (come) from the Yorkshire Dales (valleys) in northern England. Originally made from sheep’s milk, it g (base) on a recipe introduced by the Cistercian monks in the 11th century and has a mild refreshing flavour. Traditional Lancashire, from northwest England, has a light, salty flavour. During the Industrial Revolution (around 1760-1830), Lancashire cheese h (become) the staple food of the mill workers. Caerphilly, a crumbly cheese, i (first produce) in the Welsh town of that name in about 1831. The cheese j (soak) overnight in salt water to seal in the moisture. It was popular with the local coalminers who k (lose) a lot of salt during their work underground. Blue Stilton, made only in the counties of Leicestershire, Nottinghamshire and Derbyshire, l (prize) as the ‘king’ of British cheeses.
