Coverdale Cheese is named after ‘Coverdale‘ which is a dale in the far east of the Yorkshire Dales, in the North of England. It takes its name from the River Cover, which flows in to the River Ure. The dale runs south-west from the eastern end of Wensleydale.
The cheese originated in 1912 and was made by cheesemakers Alfred and Margeurite Rowntree when production of Wensleydale cheese was moved from Masham to the Coverhan Dairy in Coverdale. Production of the cheese was moved from Yorkshire to Lancashire in 2020 – where is is still made to the original recipe.
Coverdale Cheese is a vegetarian firm cheese made from pasteurised cow’s milk. It has a pale yellow rind and a mild buttery taste. The texture is firm and open. It is a medium strength cheese, smooth and crumbly in style with a slight clean tang to its flavour.
Coverdale is an ideal alternative to Wensleydale if you enjoy creamy, buttery, crumbly cheese although the cheese is smoother and sharper than a Wensleydale.
Please note all cheeses are hand cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!