Pair with: Handmade fruitcake and a thick layer of butter
OUR CHEESES
Yoredale Wensleydale
A classic British territorial cheese, made on farms in Wensleydale for hundreds of years.
Our bestseller. Unlike modern crumbly Wensleydale, we use a slower, historic recipe which leads to a softer, creamy, buttery texture. It has all the lemon yogurt acidity you would expect from a Wensleydale, with mineral, earthy tones closer to the rind.
It is clothbound and aged for 2-3 months, allowing it to develop a natural rind. Everything is done by hand with care and attention - the cheese is turned and rubbed down weekly to ensure even maturation.
Yoredale Blue
Years ago, before the advances of cheese-making techniques, Wensleydale cheese made on farms in the area often would naturally blue.
The blue version of our traditional Yoredale Wensleydale. It is clothbound and aged for 1-2 months, before being pierced and aged further. The piercing allows the blue veins to form and break down the tart-freshness of the Wensleydale, giving it a smooth and soft texture with mellow spicy-blue flavour.
Pair with: Caramelised onion chutney
Pair with: Everything! Great as a burger topping, add to salads or roasted vegetables, or simply enjoy on its own.
Wetherfell frying cheese
‘Squeaky’ cheese
Wetherfell doesn’t melt so is perfect for grilling, frying or BBQs. Once cooked it becomes soft and chewy with a crispy outside. Wetherfell is softer than other cheeses of this style to help retain more flavour, while still retaining that signature squeak. It is deliciously moreish! Note: This cheese is made with pasteurised milk