This is a True story...I have been to the Cheese Museum at Hawes and read it myself.... "We went to the Wensleydale Cheese factory last week and in their museum I noticed that slugs used to be boiled and the liquid strained off and bottled to be used as rennet to make cheese, at a time of year when they hadn't any calves stomachs - the slug solution has apparently the same enzymes. It said that the cheese tasted just as good.

Anyone into cheese making want to try it?"

Tim Radford