milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Wensley, Yorkshire
milk source
Bought-in
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milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Wensley, Yorkshire
milk source
Bought-in
breed
Holstein & Ayrshire
season
All Year
average age
3 months
cheesemakers
Ben & Sam Spence
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Yoredale is a cloth-bound cheese that uses the same cloth binders as Kirkham's Lancashire.
Background
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Our Work
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Accompaniments
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

Yoredale Wensleydale
Yoredale is a delicately milky and buttery Wensleydale with a clean fresh flavour

Yoredale is a cloth-bound cheese that uses the same cloth binders as Kirkham's Lancashire.
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Wensley, Yorkshire
milk source
Bought-in
breed
Holstein & Ayrshire
season
All Year
average age
3 months
cheesemakers
Ben & Sam Spence
background
Ben and Sam Spence started making cheese in 2019 after leaving their jobs in finance. They moved from Manchester back to Ben's family farm where they settled on cheesemaking after looking for a way to diversify the farm's output. They are now settled at their own site where their dairy is housed in a small, converted garage. To help them develop Yoredale, Ben and Sam have spent time making other territorial cheeses like Stonebeck Wensleydale and Kirkham's Lancashire. The cheese community has not only shared knowledge with them but awarded them the Dougal Campbell Bursary at the Specialist Cheesemakers Association farm visit in 2022 in recognition of their progress and the promise of what Yoredale will be.
our work with this cheese
We have been tasting samples of Yoredale and feeding back to Ben and Sam for the past few years. After running some maturation trials to better understand the cheese and what we can do to sell it at its best, we were pleased to start selling it across Neal's Yard Dairy in November 2022.