A soft cheese, now lost.
John Marius Wilson's Imperial Gazetteer of England and Wales of 1872 says of Cottenham; "The land was long famous for pasture, and for the produce of a fine cream cheese, called the Cottenham cheese."
A History of the County of Cambridge and the Isle of Ely by APM Wright & CP Lewis (1989) says thet Cotteham Chees was; "known throughout England. Two varieties were made, a hard cheese like Stilton and in the autumn 'single Cottenham', said to resemble Camembert. The quality and quantity of the cheese were attributed to the nature of the fen pastures. Cheese making declined rapidly after inclosure, though it lingered into the 1930s."
We are obliged to Bob Gale for informing us that Eleanor M Gale wrote; 'Cambridge and Cottenham Cheese' in 1992, which is deposited in Cambridge Central Library.
See: Fog Cheese, Ruayan
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
COTTENHAM CHEESE. Though this is so much noted for its superior flavour and delicacy, it does not appear to be owing to any particular management of the dairy, but rather to the fragrance of the herbage on which the cows feed in that part of the country.
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