A SECRET recipe, which includes Lindisfarne mead and Swaledale cow's milk, is being used in the production of a special lovers' cheese.

The idea of producing the cheese came from Mr David Reed, joint partner of the Richmond-based Swaledale Cheese Company.

Mr Reed, who, with his wife and business partner Mandy, produces a large range of speciality hand-crafted dales cheeses, hit on the idea of creating the new addition after sampling the delights of Lindisfarne mead, known for its aphrodisiac properties.

The new product, aptly named Lindisfarne Mead Cheese, consists of the creamy, moist Swaledale cow's milk cheese, carefully marinated in the mead.

The result is a mild, creamy cheese with a slightly sweet honey flavour, ideal not just for lovers, but for those seeking a variation on two very traditional tastes.

Lindisfarne mead is a legend in its own right and is produced at St Aidan's Winery on Holy Island, from honey and using techniques which have hardly changed since Christians settled there more than 1300 years ago.

The mead produced on Holy Island is considered the best in the world and is strongly recommended for honeymoon couples.

The word "honeymoon" is derived from the ancient Norse custom of having newly weds drink mead for a whole "moon" (four weeks) in order to increase their fertility and therefore the chances of a happy, fulfilled marriage.

Building on this tradition, the Swaledale Cheese Company is aiming its latest cheese at a number of new markets in addition to its normal customers.

As part of the move, brides and bridegrooms to be, along with lovers, are also being targeted for future sales.

The company is to offer its latest cheese through specialist delicatessen outlets and also by mail order.

It is available in a number of sizes, including 454g and 227g cheeses, and Mr Reed is hoping that the Lindisfarne mead cheese will put at least a smile on the faces of those who taste it.

Mr Reed said: "Our aim is to produce speciality cheeses which customers can identify with. The recent addition of the Lindisfarne mead cheese follows on in this tradition and offers a unique taste not available elsewhere.

"What impact the cheese will have on population control is difficult to assess, although the properties of Lindisfarne mead are well documented."

Other cheeses made by the award winning company include Swaledale cow's, ewe's, and goat's milk cheeses, designed to please a wide variety of palates.

For more specialist needs it produces a blue Swaledale, Richmond smoked and Old Peculier Swaledale, along with a host of different variants including its new "Swaledale ltaliana", which is carefully made from a blend of local cow's milk, fresh basil and Italian sun-dried tomatoes.

All cheeses are handmade from a secret farmhouse recipe believed to date back to the local monks who arrived in the Yorkshire Dales in the 11th century.

The business is proud of the fact that it makes all its products using labour intensive techniques