By Iona and Cara
We set off bright and early from the front of the school in the school’s trusty minibus. Mr Low was at the wheel – this trip could only get better! Cara and Iona had the lovely job of looking after Mr Low’s dog, Sully. He had a very comfy seat … their lap. Lunch time arrived and we stopped at Gretna Green, burgers and fries were on the menu.
When we reached Yorkshire, Mr Low stopped at the side of the road in the middle of a valley to give us a quick explanation of land uses in the area, as the area is covered in limestone pavements and other limestone features. He explained that the main land use in the area is livestock farming – mainly sheep on the rough, rocky hillsides, and dairy farming on the valley floor. Dairy farming took place on the valley floor as the land is of a better quality allowing for better grass to grow which cows can feed off, as cows cannot feed off the grass on the higher, rockier ground. Sheep are farmed on the higher rockier ground on the hillsides as sheep are able to feed off the grass on the less fertile ground, and survive in the harsher weather. Sheep are adapted to survive in the harsher climate and rockier terrain and so are suitable for farming on the hillsides of the Yorkshire Dales where most of the land is made of limestone.
By David and Rowan
When we arrived at Ingleton, Mr Low told us about quarries that we had passed on our way to the hostel. Not a lot of them are in use these days, but there are still a few that operate. When they do, a siren sounds to warn the villages and tourists that there will be explosions in and around the quarries.
The National Parks charge tourists £5 ish to access trails that lead to Thornton Force (waterfall) and are shown beautiful scenery.
Around this area the National Parks are preserved and looked after to make people want to revisit the area. (The place is litter free.)
When we arrived at the Wensleydale Cheese Creamery, none of us were sure what to expect. We found out where we had to go and all sat in a room where a demonstration was going to take place. The demonstration began with the guide showing us a 10 minute film about the history of the cheese factory and the methods and processes they use, also with the awards they gained and, of course, Wallace and Gromit -huge admirers of the cheese. The guide added a liquid called ‘starter’ to a gallon of warm milk, which helps solidify the milk which has the distinctive taste ofYorkshire. Rennet was then added to the milk to make it ‘jelly like’. The guide then stirred the solution until it became soft, solidified and a bit like ‘goat’s cheese’. She then drained it to get any residual solution out of it and then cut it up using a knife. She squished the cheese with her hands and packed it in a circular tube. This was then rolled in muslin and a Wallace and Grommit sticker was slapped on the front of it. We were then able to come and have a feel of it, to see what the texture was like. Then came the group picture, with Tasmin having the spot light with the Wensleydale Cheese to hand. After that we visited the rest of the museum where we learned about old tools and methods of how the cheese was originally formed. We then made our way to the see for ourselves the up-to-date version of how the cheese was made.
The Creamery shop had lots of Wallace and Grommit gifts as well as the cheese tasting room. Me and the gang made full use of this as we devoured our way through the wide selection of smashing cheese. However, in saying this….the rubarb and vanilla one was quite the opposite! I think that the whole lot of us agreed!