Key characteristics being a firm, smooth and creamy texture which finishes with a slight twang amplified by smoking it by Ribblesdale in a small commercial smoker.
This cheese is cold smoked using oak chippings obtained from nearby Theakston’s Brewery who are one of the few breweries who still have a cooper, who hand planes the barrels they buy in from a Scottish whisky distillery and Ribblesdale use the plannings.
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The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
The unlikely pairing of cheese and lavender makes a mind-blowingly delicious cheese. Made with ewes’ milk, Shepherd's Purse master cheesemakers roll the cheese in dried lavender flowers. Left to...
The cheese is made using a 'washed-curd' method which dilutes the acidity to achieve a gentle, mellow flavour. During the make, some of the whey is removed and replaced with water. This results in...
Key characteristics being a firm, smooth and creamy texture which finishes with a slight twang amplified by smoking it by Ribblesdale in a small commercial smoker.
This cheese is cold smoked using oak chippings obtained from nearby Theakston’s Brewery who are one of the few breweries who still have a cooper, who hand planes the barrels they buy in from a Scottish whisky distillery and Ribblesdale use the plannings.
