Tymsboro has a bright acidity when young, with savoury, meaty, mineral, and peppery flavours developing with age. It is amongst our saltier cheeses, but it has other powerful flavours in spades.
A Camembert-style cheese with a classically creamy and unctuous paste, flavours are vegetal, truffley and garlicky.
Cashel Blue has a balanced amount of blue veining which adds a lift to the rich, full-flavoured paste. This is an easy-eating blue cheese with a pleasantly buttery texture.
This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavour more buttery than many examples of Wensleydale more widely available today.
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