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.
Looks great Gavin. Your tutorials are great. Had to try Wensleydale when we travelled in the UK after watching Wallace and Grommit.. and we loved it …would be great to have a go at making it as I have never seen it for sale in rural NSW…
Ah, Wallace & Gromit. *sigh*