Description
Yoredale Wensleydale is a clothbound, raw cow's milk cheese made by Ben & Sam Spence in Caperby, Yorkshire, England at Curlew Dairy. Aged for around 3 months, it is delicately milky and buttery with a clean fresh flavor.
Ben and Sam Spence started making cheese in 2019 after leaving their jobs in finance. They moved from Manchester back to Ben's family farm where they settled on cheesemaking after looking for a way to diversify the farm's output. They are now settled at their own site where their dairy is housed in a small, converted garage. To help them develop Yoredale, Ben and Sam have spent time making other territorial cheeses like Stonebeck Wensleydale and Kirkham's Lancashire. The cheese community has not only shared knowledge with them but awarded them the Dougal Campbell Bursary at the Specialist Cheesemakers Association farm visit in 2022 in recognition of their progress and the promise of what Yoredale will be.
Fun fact: Yoredale uses the same cloth binders as Kirkham's Lancashire.
INGREDIENTS: Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
More Information
- Country of Origin
- England
- Region
- Yorkshire
- Type of Milk
- Cow
- Milk Treatment
- Raw
- Rennet
- Vegetarian
Neal's Yard Dairy
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
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