[...] [...] Bavaria (Germany), Staffordshire (United Kingdom) [...]

4.4 P r o o f o f o r i g i n : The milk and cream used for the cheese may be sourced from any Staffordshire farm.

The properties of this grass are essential [...]

[...] Oxford and a degree in Ceramic Technology from North Staffordshire College of Technology, Stoke-on-Trent, in the U.K.

All milk and cream used to make the Staffordshire cheese are produced from cows grazing on this pasture.

[...] the banning of Staffordshire terriers in Germany [...]

While decorative porcelain is produced throughout Europe, important regional concentrations of tableware producers exist in Northern Bavaria (Germany), Staffordshire (United Kingdom) and the Limousin (France).

[...] [...] concentrations in Staffordshire, and particularly [...] [...]

Staffordshire is an area heavily affected by the decline in the ceramics industry.

When the tanker delivers milk to the Staffordshire Cheese Company, the on-board computer generates a delivery note giving milk volume, tanker route number, milk temperature and delivery date.

In winter the cows are fed mainly on grass silage and maize silage which comes from Staffordshire soil, with a small amount of concentrates to boost protein in the diet.

While ornamentalware is produced throughout Europe, important regional concentrations of tableware producers exist in northern Bavaria (Germany), Staffordshire (United Kingdom) and Limousin (France).

the development of systems of police accountability in Hungary by the UK Centre for Police Management and Research of the Staffordshire University Business School in partnership with the Hungarian Institute of Law Enforcement, Management, Training and Research.

The soil has a natural aptitude for producing a fine herbage of grass (neighbouring counties of Cheshire and Derbyshire have a higher rainfall and temperature in comparison to Staffordshire).

Staffordshire Cheese differs from other varieties of cheese made in surrounding counties because of the distinctive nature of the cows diet, the mixture of starter cultures used and the size of the cloth bound cheese which creates a particular type of body and texture in the final product.

Title of aid scheme or name of the company receiving an individual aid: Staffordshire Basic Skills Employment Training Pilot

Cheshire has a higher rainfall and temperature in comparison to Staffordshire.

These are no longer the primary deciding factors, but the sector is still very concentrated geographically, with, for example, big concentrations in Staffordshire in the UK, the Limousin in France, northern Bavaria in Germany, and Maastricht in the Netherlands.

4.6 L i n k : The origins of the cheese can be linked back to the Cistercian monks who settled in Leek, Staffordshire in the 13th century.

[...] back to 1989, when Staffordshire chose PBI outer shell [...]

The county of Staffordshire has a warm, wet, westerly climate and a carboniferous limestone terrain, producing lush grazing pasture which produces the creamy milk that gives the cheese its character.

The producer has a cheese process record compiled from the Dairy Farmers of Britain (DFB - a large dairy farmers' co-operative through which the milk for the Staffordshire cheese is brought) this includes a delivery note, which links back to the dairy farm and forward to the final pressed cheese in the maturing room.

Staffordshire Cheese continued to be produced until the advent of the Second World War, when the central milk gathering policy by the Milk Marketing Board spelt the end of many English regional cheeses.