I tried out a new cheese bought on the Cambridge market. It is Deepdale, a non-cow’s milk cheese that does not come from sheep or goat’s milk. It is made from the milk of water buffalo at Deepdale, near Skipton. It is quite near Clitheroe, where Paul used to live, but is just over the boundary into North Yorkshire. It is a hard cheese, but one of the softer ‘hard’ ones, being quite moist. It comes with a wax coating to retain its moisture. It is a full-flavoured cheese, somewhat on the sweet side, but not in the sweet way you get with cow’s milk. It has quite a subtle taste which lingers afterwards. I found it went very well with oat biscuits and sweetmeal cookies. The other cheese in the top photo is manchego, a hard sheep’s milk cheese made in the La Mancha region of Spain and aged from 3 to 6 months. I found the two quite a good contrast.