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The cheese currently used in the event is 7–9-pound (3–4-kilogram) Double Gloucester, a hard cheese traditionally made in a circular shape. [24] Each is protected for the rolling by a wooden casing round the side, and is decorated with ribbons at the start of the race.
A cheese roll (occasionally known by the older name of cheese roll-up) is a New Zealand snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting.
Chris Anderson is a groundworker and a British Army veteran, best known for winning the annual cheese rolling at Cooper's Hill in Gloucestershire a record 23 times. Chris is sponsored by Spa Security Ltd. He now spends his spare time training with Severn AC running club and entering local races. [1]
The cheese-rolling race has been held at Cooper’s Hill, about 100 miles (160 kilometers) west of London, since at least 1826, and the sport of cheese-rolling is believed to be much older.
The cheese-rolling tradition is thought to date back hundreds of years to mark the return of spring, according to the Independent. The event got so big it was officially canceled after 15,000 ...
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One of the ancient cheesemakers' earliest tools for cheesemaking, cheese molds or strainers, can be found throughout Europe, dating back to the Bronze Age. [4] Baskets were used to separate the cheese curds, but as technology advanced, these cheese molds would be made of wood or pottery.
The production of cheese predates recorded history, beginning well over 7,000 years ago. [1] [2] [3] Humans likely developed cheese and other dairy foods by accident, as a result of storing and transporting milk in bladders made of ruminants' stomachs, as their inherent supply of rennet would encourage curdling.