This cheese is made at the Hawes' dairy in Wensleydale.
It has a supple, crumbly moist texture.
The flavour suggests wild honey balanced with fresh acidity, blending beautifully with the stem ginger.
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The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
This cheese is made at the Hawes' dairy in Wensleydale.
It has a supple, crumbly moist texture.
The flavour suggests wild honey balanced with fresh acidity, blending beautifully with the stem ginger.
