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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When young, the cheese is curdy and lactic with a sticky rind, developing a soft breakdown below the rind as it ages giving way to a buttery breakdown and a firm, curdy centre. Once fully ripened,...
Pair with your chutney and crackers of choice if you like to eat your cheese traditionally or we would also recommend incorporating the 'Strongest' into scones and create a cheese scone phenomenon!
The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
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...
The flavour profile is bold yet balanced, offering a harmonious blend of sharp, tangy blue notes with a smooth, buttery finish. Its moist, creamy paste and slightly salty taste make it a versatile...
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.
