Question

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Traditional cheeses (produce) in many regions of the UK and (name) after the area in which they (first / develop). Cheddar, a hard cheese with a strong, nutty taste, is the most popular and (now / make) all over the world. A ‘true’ Cheddar must come from the counties of Somerset, Dorset or Devon in southwest England or specifically from the Somerset village from which it (take) its name. Wensleydale (come) from the Yorkshire Dales (valleys) in northern England. Originally made from sheep’s milk, it (base) on a recipe introduced by the Cistercian monks in the 11th century and has a mild refreshing flavour. Traditional Lancashire, from northwest England, has a light, salty flavour. During the Industrial Revolution (around 1760-1830) Lancashire cheese (become) the staple food of the mill workers. Caerphilly, a crumbly cheese, (first / produce) in the Welsh town of that name in about 1831. The cheese (soak) overnight in salt water to seal in the moisture. It was popular with the local coalminers who (lose) a lot of salt during their work underground. Blue Stilton, made only in the counties of Lancashire, Nottinghamshire and Derbyshire, (prize) as the ‘king’ of British cheeses.

Answer 1

Traditional cheeses are produced in many regions of the UK and named after the area in which they first developed. Cheddar, a hard cheese with a strong, nutty taste, is the most popular and is now made all over the world. A ‘true’ Cheddar must come from the counties of Somerset, Dorset, or Devon in southwest England or specifically from the Somerset village from which it takes its name. Wensleydale comes from the Yorkshire Dales (valleys) in northern England. Originally made from sheep’s milk, it was based on a recipe introduced by the Cistercian monks in the 11th century and has a mild refreshing flavor. Traditional Lancashire, from northwest England, has a light, salty flavor. During the Industrial Revolution (around 1760-1830), Lancashire cheese became the staple food of the mill workers. Caerphilly, a crumbly cheese, was first produced in the Welsh town of that name in about 1831. The cheese is soaked overnight in saltwater to seal in the moisture. It was popular with the local coalminers who lost a lot of salt during their work underground. Blue Stilton, made only in the counties of Lancashire, Nottinghamshire, and Derbyshire, is prized as the ‘king’ of British cheeses.