Made using raw milk to a slow traditional recipe, resulting in a cheese that is smooth and creamy in texture.

This means that, not only is it an incredible addition to your cheeseboard, it also melts nicely so you can cook with it too.

It has all of the lemony yogurt acidity you would expect from a Wensleydale, with mineral, earthy tones closer to the rind. We use unpasteurised milk from our happy herd of Friesian cows.

The milk travels a mere 5 metres from the milking parlour to the processing room next door!

The cheese is clothbound and aged in our maturing room for 3-4 months.

Approx 220g