Whin Yeats Wensleydale

The flavours of Whin Yeats Wensleydale range from lactic and yoghurty through to mellow and buttery with a delicate hint of mushroom, while its texture varies from pliant to crumbly.

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Spend over £44.50 to receive free delivery (England, Wales & Central Scotland)

Average age 2-3 months

Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures

Standard delivery is free to most postcodes in the UK for orders over £44.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £44.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Close up of a cut piece of Whin Yeats Wensleydale raw cow’s milk cheese showing the golden-coloured buttery, crumbly paste and the rind

NYD x Global Farm Metric Participant

Made by Clare & Tom Noblet

Carnforth, Cumbria

Tom and Clare Noblet are first generation dairy farmers and turned to cheesemaking as a way of diversifying their farm's output.

Tom and Clare Noblet turned to cheesemaking when a steep fall in milk prices in late 2014 made the viability of their beautiful Whin Yeats dairy farm seem increasingly tenuous, despite the time and effort they'd invested over the previous few years in improving the farm. Cheese, they thought, would offer a way of adding value to the exceptional milk of their pedigree Holstein cows, so they signed up for cheesemaking courses and began building themselves a dairy. The farm looks out over the Lake District on one side and the Yorkshire Dales on the other, and Whin Yeats Wensleydale (also known as Fellstone) is their take on a style of cheese deeply rooted in the Dales, partly based on a 1933 Wensleydale recipe from an old Ministry of Agriculture publication shared with them by Andy Swinscoe of Courtyard Dairy.

As a British cheese shop, it feels essential that we have a raw milk farmhouse Wensleydale on our counter. In September 2017, our cheese buyer Bronwen visited Clare to share ideas and watch the traditional Wensleydale recipe in action. Since then, we have continued to support the Noblets as they develop their Wensleydale, and we expect the cheese to evolve significantly over the next few years as they refine their methods. It is fascinating how working with them has helped us to re-examine our preconceptions of what Wensleydale is: where we once expected crumbly texture and bright acidity, we have come to love the pliant texture of Whin Yeats. We continue to visit the Noblets once a month to taste the cheese, offer feedback and select the batches we are interested in maturing and selling.

Looking Beyond the Cheese: What We Learned from Our Global Farm Metric Trial

In this blog, our Buying Director Bronwen, explores the results from the data collection, what we can learn from this trial and where we go from here.