Wensleydale Cheese Making Tutorial

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.

Enjoy Wensleydale!