Yoredale Wensleydale

OUR CHEESES

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YOREDALE
A traditional British Territorial cheese, made in small batches by hand

Unlike traditional crumbly Wensleydale, we use a slower, historic 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.

❮ ❯

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Yoredale Blue
The blue version of our traditional Yoredale Wensleydale

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.

Years ago, before the advances of cheese-making techniques, Wensleydale cheese made on farms in the area often would naturally blue, so we were keen to recreate this historic cheese.

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Millerwood smoked Wensleydale
As seen on BBC2's Great British Menu

The smoked version of our classic Yoredale Wensleydale.

Oak smoked to give a subtle smoked aroma and taste, complementing the texture and flavour of our classic Wensleydale.

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Wetherfell frying cheese
'Squeaky’ cheese, perfect for grilling, frying or BBQs

‘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. Made using unpasteurised milk for more complex flavour, it is deliciously moreish!

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Yoredale Extra Mature
Matured to a minimum of 6 months

Matured to a minimum of 6 months for a fuller, tangy flavour.