Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 310

An ancient origin is claimed for the recipe from which these cheeses were evolved: the monks of a Cistercian abbey near Chard, Somerset. This is not impossible; there are parallels in the north of England, where Wensleydale and related cheeses almost certainly owe their origin to monastic dairy skills.

In its current form, Carolina was developed by John Norman in the Chard area; the name was taken from a field name of land he farmed. In the early 1970s, he began to make a sheep’s milk cheese, continuing until ill health prevailed. Ten years later the current maker, Harold Woolley, bought the recipe and transferred production to Kent, where the cheese has been made ever since. He has since evolved 2 similar cheeses—Cecilia (plain and smoked) and Nepicar.