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Burford (/ ˈ b ɜːr f ər d /) is a town on the River Windrush, in the Cotswold hills, in the West Oxfordshire district of Oxfordshire, England. It is often referred to as the 'gateway' to the Cotswolds. Burford is located 18 miles (29 km) west of Oxford and 22 miles (35 km) southeast of Cheltenham, about 2 miles (3 km) from the ...
This feature, known as the Cotswold escarpment or the Cotswold Edge, is a result of the uplifting (tilting) of the limestone layer, exposing its broken edge. [25] This is a cuesta, in geological terms. The dip slope is to the southeast. On the eastern boundary lies the city of Oxford and on the west is Stroud.
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Burford Priory is a Grade I listed country house and former priory at Burford in West Oxfordshire, England [1] owned by Elisabeth Murdoch, daughter of Rupert Murdoch, together with Matthew Freud. [ 2 ]
Oxford Blue sold by the Oxford Cheese Company. Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England in 1995 by French baron Robert Pouget in the tradition of Stilton cheese (it was produced in a Stilton dairy) but with a creamier consistency especially when the cheese was allowed to mature. [1]
A wheel of Double Gloucester cheese is also used every spring for the Cooper's Hill Cheese-Rolling and Wake, in which competitors chase the cheese down a steep Gloucestershire hillside; the first person to reach the bottom of the 50% gradient, 200 yards (180 m) slope wins the cheese. [12] The wheel has a one-second head start. During its roll ...
A semi-hard cheese made from cow's milk, with a waxed rind. It has been produced since the 16th century making it one of England's oldest cheeses. [3] Dovedale: A cylindrical, blue-veined soft cheese made from cow's milk. Dovedale cheese is a protected food name. It may only be made within 50 miles (80 km) of the Dovedale valley. [4] [2] Sage Derby
Sargento – American food producer best known for its cheese, it was the first company to sell packaged shredded cheese, and the first to develop zippered packaging for its cheeses. [19] [20] Will Studd – Australian cheese specialist, Studd has been working with artisan and farmhouse cheeses for more than three decades
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