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Matured for 12 months, its Dunlop-type characteristics make this a creamier, more subtly flavoured, less acidic cheese than a traditional cheddar. The Red Dunlop differs from the white only by the addition of the natural colour Annatto, which itself is produced from the highly pigmented sun-dried seeds of the tropical tree Bixa orellana. Silver Medal winner at the British Cheese Awards 2002.
Serve: with Arran Sweet Chilli Tomato Chutney and a green salad.