A delicately flavoured, creamy blue cheese. The mellow flavour of Blue Yorkshire Wensleydale cheese, which is not strong or harsh, will appeal to newcomers to blue cheese and connoisseurs alike.

Handcrafted using milk from local farms, the cheese is lightly pressed for 24 hours before being bound in a muslin bandage. The cheese is then transferred to a humidified maturing room, akin to a farmhouse or monastery cellar; dark cool
and moist, to mature for at least six weeks.

There it is turned regularly and pierced to
facilitate the blue mould development. A versatile cheese, Blue Yorkshire Wensleydale will complement any cheeseboard, is a superb culinary ingredient and provides the perfect partner to eat with fruit cake.

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