Various sized cut pieces sat on a whole Whin Yeats Wensleydale raw cow’s milk cheese showing the golden-coloured paste and grey rind

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.

PORTION

Eighth

MINIMUM 315 g

Quarter

MINIMUM 630 g

Half

MINIMUM 1265 g

Whole

MINIMUM 2530 g

Regular price £12.85 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

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

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Cow

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

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.

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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.

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Accompaniments

Rosebud Old Yorkshire Chutney
£4.95

Rosebud Piccalilli Chutney
£5.15

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?

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.

How should I store my cheese?

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.