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.
Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
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,...
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...
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....
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
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.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
