milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Carnforth, Cumbria
milk source
Own herd
breed
Holstein
season
All year
average age
2-3 Months
cheesemakers
Clare & Tom Noblet
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Tom and Clare Noblet, who only recently turned to cheesemaking as a way of making their dairy farm more sustainable in the face of falling milk prices, have now moved from a 500 to 1,000-litre vat to help them meet growing demand.
background
our work with this cheese
Accompaniments
Serving Suggestions
In true Yorkshire tradition, pair a slice of Wensleydale with a slab of fruit cake.Recipes
Kentish Apple Pie
This traditional pie was apparently a favourite of Charles Dickens. The tang of the cheese lifts the sweet and lightly spiced apples into new realms of pudding heaven.FAQs
How much cheese to buy?
How should I store my cheese?

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


Tom and Clare Noblet, who only recently turned to cheesemaking as a way of making their dairy farm more sustainable in the face of falling milk prices, have now moved from a 500 to 1,000-litre vat to help them meet growing demand.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Carnforth, Cumbria
milk source
Own herd
breed
Holstein
season
All year
average age
2-3 Months
cheesemakers
Clare & Tom Noblet
background
Tom and Clare Noblet turned to cheesemaking after 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 quality and biodiversity of the farmland. Cheese, they thought, would offer a way of adding value to the exceptional milk of their pedigree Holstein-Friesian 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.
our work with this cheese
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.
pairing suggestion
In true Yorkshire tradition, pair a slice of Wensleydale with a slab of fruit cake.