Old Roan Wensleydale
Old Roan Wensleydale
A traditional British Territorial cheese, made in small batches by hand
A traditional British Territorial cheese, made in small batches by hand
Unlike traditional crumbly Wensleydale, we use a slower, pre-war recipe which leads to a smooth and buttery texture. The flavour has all the lemon yogurt acidity you would expect from a Wensleydale, with mineral, earthy tones closer to the rind.
We use unpasteurised milk, so the cheese truly reflects the ‘terroir’ of the farm. Everything from the pastures on which the cows grazed, the weather, the season and even the bacteria in the soil plays a role in determining the final flavour.
It is clothbound with butter, and aged for 3-4 months.
Pair with handmade fruitcake and a thick layer of butter.
We use unpasteurised milk, so the cheese truly reflects the ‘terroir’ of the farm. Everything from the pastures on which the cows grazed, the weather, the season and even the bacteria in the soil plays a role in determining the final flavour.
It is clothbound with butter, and aged for 3-4 months.
Pair with handmade fruitcake and a thick layer of butter.
Millerwood smoked Wensleydale
As seen on BBC2's Great British Menu
As seen on BBC2's Great British Menu