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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The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky. Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth,...
Olde York is a soft white cheese made using the coulommier method. After gently layering the curds into the moulds, they leave them to set under their own weight. The resulting delicate texture...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
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.
