Oak-smoked Wensleydale is naturally smoked for 18 hours using oak chips at the Wensleydale Creamery dairy to generate a subtle, smoked flavour along with a firmer and stronger texture. The cheese is a variant of real Yorkshire Wensleydale as it maintains the same characteristics while adopting an attractive golden beech colour.
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Taking time with the ageing process, allows it to mature for 6 to 8 months. This results in a cheese with a delicate yet slightly spicy flavour profile, complemented by subtle nutty undertones....
It features a natural, rustic black rind, developed through traditional aging processes. The interior paste is pale yellow, dense, and smooth, offering a complex taste that combines earthy, nutty...
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
Originating from the scenic Sardinian island, this cheese is recognised as one of the best in the world. Pecorino Sardo, painstakingly handmade, features a semi-hard and semi-cooked texture,...
Oak-smoked Wensleydale is naturally smoked for 18 hours using oak chips at the Wensleydale Creamery dairy to generate a subtle, smoked flavour along with a firmer and stronger texture. The cheese is a variant of real Yorkshire Wensleydale as it maintains the same characteristics while adopting an attractive golden beech colour.
