| Hereford Hop | |
|---|---|
| Country of origin | United Kingdom |
| Region | Herefordshire |
| Town | Dymock |
| Source of milk | Cow |
| Pasteurised | Yes |
| Texture | Creamy and firm |
| Fat content | 50% |
| Dimensions | 21.5 x 6cm |
| Weight | 5lbs (2.25Kg) |
| Aging time | 2 Months+ |
| Certification | - |
Hereford Hop is a firm cheese, that has a rind of toasted hops.[1] It has been produced since 1990 by Charles Martell, maker of Stinking Bishop. Since then, the cheese has been copied elsewhere by other producers. However, most of those tend to use minced and reformed cheddar, rolled in hop dust.[2]
References
[edit]- ^ Cheese Primer - Steven W. Jenkins. p. 349.
- ^ "Hereford Hop". Retrieved 24 May 2018.
External links
[edit]- "Hereford Hop". Charles Martell & Son - Cheesemakers and Distillers.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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