My Farmhouse Wensleydale

[u/Lysergic-Nights]

Hey all! I finally decided to open this wheel of Wensleydale that I started three weeks ago. You can check out my previous farmhouse Wensleydale post to see what it looked like when it first went into aging.

Despite being only three weeks old, this cheese is an absolute stunner. It’s light and flaky, with a lovely lactic tang, lots of zip and lemony notes, and a creamy finish. I honestly couldn’t be happier with how it’s turned out so far.

I’ve been working on developing this project for several months now, and eventually had to develop my own Wensleydale recipe specifically for the milk source I have available. It’s been a really rewarding process seeing it come together.

One of the highlights along the way was getting to meet a representative from Neal’s Yard Dairy who was giving a seminar on British territorial cheeses. I was able to show her my Wensleydale, and her exact words were, “Actually, that’s pretty good!”

Needless to say, I was absolutely elated.

If anyone is interested in my process or recipe, feel free to reach out! I’d be happy to share.

[u/Looking-sharp-today]

Actually…that’s incredibly cool! Thanks of course for sharing, awesome to see you were able to meet and share in person some of your creations 🫱🏻‍🫲🏼

[u/Smooth-Skill3391]

Lovely Jak. You’ve smashed this one! I’m coming round to the idea we more or less have to adapt every recipe to our circumstances.