As I have mentioned previously, last weekend was a cheesy one. You have already seen the Feta tutorial, so here is the tutorial I made for Wensleydale. It is up there with my favourite cheese Caerphilly and on a scale of 1 to 10, I give it a 9.5 especially when you hit that layer of sage in your first mouthful! The only down side of this cheese is the 8 hours it takes from milk to mould. Well worth it if you have a rainy day and can’t think of anything else to do.
You can find the recipe that I used at this post titled, Wensleydale Recipe and Method.
Here is a bit about the cheese itself. Wensleydale cheese is a firm and slightly flaky cheese but not dry and crumbly, in fact quite the reverse, its moist and quite succulent with a melt in the mouth forte to it. Slightly sweet but not that it is immediately noticeable and with no after-taste, Wensleydale is perfect to accompany all fresh fruits including apples, pears, grapes, grapefruit and strawberries to name but a few.
Also nice with a glass of light wine, or a cold beer with a Wensleydale ploughman’s lunch, Wensleydale is also great on rye or crackers.
No wonder Wallace and Gromit like it so much!
On a side note. Kim and I tried some of the Feta that we made and the verdict is in. A very tasty cheese, with a creamy texture, with a mild flavour. Great cut into cubes and put on crackers with a few pickled onions on the plate.