Matured Natural Rinded Wensleydale We ought to have a really cool sexy name for this cheese.  But we don’t – it is what it says on the tin. This is our mature Wensleydale.  Our cow’s milk comes from just ten miles away and is a single source from a small herd of award winning pedigree Friesian cows. It is golden in colour and as a result of us bandaging it in traditional cloths, it has a thin natural rind.  It is firm in texture, yet crumbly, rich, golden and very tasty with

Stuart potting up the mini cheeses Some months ago, we started to talk to our ever-patient equipment suppliers, Brytec about how best to make mini cheeses.  We know that most people mulch up cheese and extrude it, but we didn’t want to do this, because we didn’t want to alter the texture. Plus, most people make mini cheeses from returns and second grade cheese, where we don’t have returns or make second grade cheese. I like Brytec because they are down to earth, are extremely