Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of WW2, however it has now appreciated for its value in various recipes and for eating on its own or with a dram of whisky.
In the early 18th century Barbara Gilmour successfully manufactured a type of cheese till then unknown in Scotland, being made from unskimmed ...
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Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of WW2, however it has now appreciated for its value in various recipes and for eating on its own or with a dram of whisky.
In the early 18th century Barbara Gilmour successfully manufactured a type of cheese till then unknown in Scotland, being made from unskimmed milk from Ayrshire cows. Her process was copied by her neighbours and 'Dunlop cheese' came into such demand, that whether made by Barbara or her neighbours, or by the housewives of adjoining parishes, it found a ready market. It is suggested that the spread of the cheese to other districts was largely through farmers who had settled there from Dunlop parish. Even William Cobbett himself pronounced it 'equal in quality to any cheese from Cheshire, Gloucestershire, or Wiltshire.'
She was something of an 'evangelist' in the matter of making sweet...
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